So easy and delicious! No need to use nasty marshmallows or sugar. My recipe is sweetened by slow roasting the potatoes and adding cinnamon and grassfed butter for a rich, creamy taste! Then I top with lightly sauted pecans OR walnuts – read on for full recipe!!! I am currently working on a FULL Thanksgiving guide for you to use. Thanksgiving does not have to be a time where we completely throw away our clean eating habits. I indulge on all of my clean paleo/slightly primal foods! I will be posting more of my favorite recipes as well as what I look for when I buy a turkey and or a chicken for roasting! It’s so important to ensure the meat we buy is not from factory farms…
- 6-8 large sweet potatoes, washed and dried
- Lots of cinnamon
- Sea salt
- Grassfed butter (Kerrygold is what I use)
- About 1 cup pecans OR walnuts (raw – and no preservatives added)
- 1/4 cup honey or maple syrup
Preheat oven to 350 degrees and roast the potatoes on a baking sheet for 2.5 hours. Put them on some aluminum foil if you’d like. No need to pierce or anything fancy. Just stick ’em in. The slow roasting is what caramelizes the insides. Remove potatoes from oven and let them cool before attemting to peel off the skins and put the insides in a large bowl. Add about 2 tablespoons grassfed butter, 2 teaspoons cinnamon, and 1 tsp sea salt and mix well. Take a large baking dish and grease the insides with more grassfed butter and spoon your sweet potato mash inside. Now prepare the nuts. Heat some butter in a skillet and add your nuts and saute for a few minutes. Now add either the honey or maple syrup and cook for about 8 minutes until caramelized. Pour this mixture on top of the sweet potato dish and put in the oven and bake for about 15-20 minutes at 350 degrees.
That’s it!! So easy and so delicious! This serves about 8.