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Tag Archives: sweet potatoes


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Cinnamon and Browned Butter Mashed Sweet Potatoes

This recipe for Cinnamon and Browned Butter Mashed Sweet Potatoes is minimal on steps, but large in flavor.  The browned butter gives the sweet potatoes a rich nutty taste, and the coconut milk adds a creamy texture to the dish.   At first this seemed too simple to call a recipe, but I decided to go ahead and post it on the blog because it was something I really wanted to share with you guys!

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These mashed sweet potatoes go really well with my recipe for Slow Cooker Balsamic Pot Roast.  Throw in some roasted Brussels sprouts or green beans, and you’ll have a meal to please the entire family!  I have been tempted to eat these sweet potatoes as a meal on its own, but I have been able to resist that urge (though barely).

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I hope you guys enjoy these sweet potatoes as much as I do.  If you make this recipe, please feel free to share your results in the comments below.  I always love reading your experiences making the recipes I share on the blog!

Cinnamon and Browned Butter Mashed Sweet Potatoes

Servings: serves 4-6

Ingredients

  • 3-4 large sweet potatoes (approximately 3 1/2 pounds)
  • 1/4 cup butter
  • 1/3 cup canned coconut milk
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons sea salt

Instructions:

  1. Preheat the oven to 450 degrees.
  2. Line a baking tray with foil or parchment paper.
  3. Place the sweet potatoes on the lined baking tray.
  4. Once the oven has finished preheating, place the tray in the oven and bake the sweet potatoes until they are done, approximately 90 minutes (you’ll know the sweet potatoes are done if you can pierce the flesh of the potato easily with a knife or fork).
  5. Take the sweet potatoes out of the oven, and set aside to cool.
  6. Place the butter in a small saucepan, and then place the saucepan over medium high heat.
  7. Melt the butter in the saucepan.  After the butter has melted, it will begin to foam.  Stir the butter constantly over the heat until the milk solids in the butter begin to brown.  As the butter browns, it will give off a slightly nutty aroma.  As soon as the solids turn brown and give off the nutty aroma, remove the butter from the heat immediately and set aside.
  8. Once the sweet potatoes have cooled enough to handle, peel the skin from the potatoes, and place the  sweet potato flesh into a large bowl.
  9. Add the browned butter, cinnamon, coconut milk and sea salt to the large bowl, and mix everything until thoroughly combined.
  10. Place in a serving bowl, and serve alongside your main course.


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Roasted Sweet Potatoes and Brussels Sprouts

I love Brussels sprouts.  If you missed my ode to these yummy veggies, you can read about it here.  To make Brussels sprouts even better, I eat them with bacon.  It’s pretty much a given that adding bacon to any type of roasted veggies (or any other meal for that matter) will kick the flavors up a notch, keeping you coming back for more.  I originally created this recipe for roasted sweet potatoes and Brussels sprouts by throwing together spices and veggies, hoping for the best.  It’s now become a staple in my diet, and I eat these veggies  at least once a week.  I use different types of vinegar and spices each time, but the basic recipe is as follows:

Preheat oven 400 degrees Fahrenheit.  Line a backing sheet with parchment paper.  Rinse 1 1/2 pounds of Brussels sprouts.  Cut off the ends of each of them, and then chop the Brussels sprouts in half.

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Place the Brussels sprouts in a large mixing bowl.  Peel two large sweet potatoes, and then chop them into 1/2 inch pieces.

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Place the chopped sweet potatoes in the bowl with the chopped Brussels sprouts.  To the veggies, add 2 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Italian seasoning, 2 teaspoons sea salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.  Toss the veggies in the bowl to coat.

Chop up 4-6 slices of bacon into thin strips (I typically cut the bacon in half lengthwise, and then chop it up into smaller pieces).

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Spread the veggies on the tray, making sure to turn over each of the Brussels sprouts cut side down.  Sprinkle the bacon on top of the veggies.

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Don’t be stingy with the bacon.  Sprinkle those pieces everywhere!

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Place the tray in the preheated oven and bake for approximately 1 hour, until the sweet potatoes are cooked through.  then serve and enjoy!

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Recipe

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS

Servings: serves 8-10 as a small side dish (serves 4-5 if this is your main/only side dish)

Ingredients:

  • 1 and 1/2 pounds Brussels sprouts
  • 2 large sweet potatoes
  • 4-6 slices of bacon (use sugar-free bacon to make the recipe Whole30 compliant)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Italian seasoning
  • 2 teaspoons salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon ground black pepper

Instructions:

  1. Preheat oven 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. Rinse the Brussels sprouts.  Cut off the ends of each of them, and then chop the Brussels sprouts in half.
  4. Place the Brussels sprouts in a large mixing bowl.
  5. Peel two large sweet potatoes, and then chop them into 1/2 inch pieces.
  6. Place the chopped sweet potatoes in the bowl with the chopped Brussels sprouts.
  7. To the veggies, add the extra virgin olive oil, balsamic vinegar, Italian seasoning, sea salt,  black pepper, and  teaspoon garlic powder.  Toss the veggies in the bowl to coat.
  8. Chop up 4-6 slices of bacon.
  9. Spread the veggies on the tray, making sure to turn over each of the Brussels sprouts cut side down.
  10. Sprinkle the chopped bacon on top of the veggies.
  11. Place the tray in the preheated oven and bake for approximately 1 hour, until the sweet potatoes are cooked through.
  12. Transfer to a bowl, serve and enjoy!

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