Whiskey Soaked Sweet Potatoes with Cookie Butter Crumble

Most people have some sort of a sweet potato dish on their Thanksgiving menu. Most of the dishes are sweet, and even marshmallow covered, but this year we wanted to test the boundaries and do something different. The name of this recipe gives away everything that is unique and amazing about this sweet potato dish. A dash of whiskey? Yes please. Cookie butter? Duh. Wait… cookie butter in sweet potatoes?! Yep, we did that. Our favorite Speculoos Cookie Butter from Trader Joe’s has made it into this year’s menu. Despite what you might think, we love this dish because it isn’t overly sweet. The whiskey helps to temper the sweetness of the cookie butter and makes the sweet potatoes a bit more savory. If you prefer your rendition of Thanksgiving sweet potatoes to be more on the sweet side, add another 1/4 cup of sugar to the glaze and top with marshmallows before putting them in the oven.

Whiskey Soaked Sweet Potatoes with Cookie Butter Crumble

  • Servings: 8
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Not your mama’s sweet potatoes! These whiskey infused sweet potatoes are topped with the ultimate cookie butter crumble making all of our side dish dreams come true.

Sweet Potato Ingredients

  • 6 sweet potatoes, peeled and cubed
  • 3 tbs butter
  • 1/2 cup brown sugar
  • 1/2 cup bourbon (we used Bulleit)
  • 2 tsp salt
  • 1 tbs pumpkin spice

Crumble Ingredients

  • 4 tbs butter
  • 1 cup ground almonds
  • 1/2 cup cookie butter (or Speculoos)

Directions

  1. Preheat the oven to 350 degrees.
  2. In a large stock pot, bring water to a boil. Add the sweet potatoes and blanch for 6 minutes. Drain the sweet potatoes, rinse with cool water, and set aside. The potatoes should not be cooked through at this point.
  3. In a large sauté pan, melt the butter over low heat for 6-10 minutes. You want the butter to start browning. Add the brown sugar and whisk until the brown sugar is dissolved, approximately 4 minutes. Add the whiskey and whisk continuously for 3 minutes. The mixture will begin to bubble and thicken.
  4. Add the sweet potatoes, pumpkin spice and salt and stir until the sweet potatoes are thoroughly covered with the whiskey glaze.
  5. Spray a medium baking dish with cooking spray. Pour the sweet potatoes and glaze into the baking dish so that there is an even layer. Set aside.
  6. Make the crumble. In a small sauce pan, with the heat on medium, add the butter until melted. Stir in the ground almonds and sauté for 5 minutes until the almonds are toasted. Add the cookie butter and stir until the cookie butter is melted through. Pour the crumble mixture over the top of the sweet potatoes and spread evenly.
  7. Bake the sweet potatoes in the oven for 30 minutes and serve immediately. If the cookie butter crumble is starting to brown, cover with foil and continue cooking until the sweet potatoes are tender and cooked through.


Vegan(ish) Mexican Sweet Potato Grain Bowls

We are back with another fun vegan(ish) recipe! We say vegan(ish) because we did add cheese to this recipe, but it can easily be omitted or substituted with a vegan alternative. One of the keys to eating vegan is attempting to reject the traditional concept that a meal needs to be “a protein, carb, and veggie”. It’s easy to feel stuck trying to fit that mold. Instead, we try to focus on changing the terminology to eating “plant-based”, where a meal can be made up of a bunch of different vegetables. This recipe has a bunch of different veggies and proteins that we bring together with a kick-ass, cilantro lime vinaigrette. These bowls are filling and really tasty; so much so that we promise that when you eat it you won’t be missing the meat.

Vegan(ish) Mexican Sweet Potato Grain Bowls

Makes: 4 servings

Prep Time: 30 minutes Total Time: 45 minutes

Ingredients for the Bowls:

  • 2 medium-large sweet potatoes, scrubbed and chopped into bite-sized pieces
  • 1 1/2 cups mixed grains (we used brown rice and farro but use what you have)*
  • 1 can chickpeas, rinsed and drained, patted try with paper towel
  • 1 tbs chili-lime seasoning (Tajin), divided
  • 3 tbs olive oil
  • 4 cups arugula
  • 1 avocado, quartered
  • 1/2 cup cotija cheese (you can leave this off if you want the recipe totally vegan)
  • 1/4 red onion, thinly sliced
  • salt and pepper to taste

Ingredients for the Dressing:

  • 1/2 cup vegetable oil
  • juice of two limes
  • 1/2 cup packed cilantro
  • 1 tbs honey
  • 1 tsp cumin
  • 1 large clove garlic
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Lay the sweet potatoes on a cookie sheet. Drizzle with 2 tbs olive oil and 2 tbs of the chili-lime seasoning. Toss to coat. Lay in a single layer and bake in the oven until tender, about 30 minutes.
  3. While the sweet potatoes are cooking, cook the grains. Heat 3 cups of water to a boil and add the grains you are using with a pinch of salt. Cook until tender, about 30 minutes.
  4. Prepare the chickpeas by laying them on a second cookie sheet. Drizzle 1 tbs olive oil and the remaining 1 tsp chili-lime seasoning over top. Toss to coat and lay them back in a single layer. When the sweet potatoes have cooked for about 20 minutes, add the chickpeas to the oven. Cook for the remaining 10 minutes with the sweet potatoes.
  5. While the chickpeas are cooking, prepare the dressing. Combine all of the dressing ingredients in a small blender. Blend until smooth and season to taste with salt and pepper.
  6. When the grains, sweet potatoes, and chickpeas have finished cooking, prepare the bowls for serving. Layer 1 cup arugula, 2/3 cup of the mixed grains, and 1/4 of the sweet potatoes in each of four bowls. Top each bowl with approximately 1/4 cup chickpeas, 1/4 of an avocado, a few slices of red onion, and 2 tbs of crumbled Cotija. Divide the dressing among the bowls and serve immediately.

**You can buy frozen, pre-cooked brown rice or quinoa and save a step by just reheating to serve.


Roasted Sweet Potatoes with Sweet & Spicy Tahini Butter

One of the cookbooks we turn to again and again is Nadine Levy Redzepi’s Downtime. Her hearty recipes are simple in ingredients but really extraordinary in flavors. The recipe we have made the most is her dry roasted ribs with sweet potatoes. Unlike traditional bbq ribs that are drowning in sauce, her ribs are roasted slow in the oven with just a bit of salt and pepper. She serves them with roasted sweet potatoes for the ultimate simple dinner. This go round of making the ribs, we decided to up our sweet potato game by pairing them with tahini butter.

If you are unfamiliar with tahini, it is essentially a peanut butter made from sesame seeds instead of peanuts. You most commonly find it in hummus. It is rich, creamy, and lends itself well to everything from sweet, to spicy and savory flavors. We have combined it with a bit of each of those notes for this tahini butter. The tahini butter holds up well in the fridge and can be drizzled on everything from grilled chicken to salads.


Roasted Sweet Potatoes with Sweet & Spicy Tahini Butter

Makes: 4 servings

Prep Time: 1 hour Total: 1 hour 10 minutes

Ingredients:

  • 4 sweet potatoes
  • 1/2 cup tahini
  • 1/4 cup (4 tbs) butter, room temperature
  • zest and juice of 1/2 lemon
  • 1 large clove garlic, minced
  • 1 tbs honey
  • 1 tsp+ cayenne pepper
  • Everything Bagel Seasoning (optional)
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 425 degrees.
  2. Prick each of the sweet potatoes with and fork and lay them onto 4 individual pieces of foil. Spray each piece of foil and the sweet potato generously with cooking spray. Wrap each sweet potato completely in the foil and put in the oven for 1 hour, or until the sweet potatoes are fork tender.
  3. While the sweet potatoes are the oven, make the sauce. Use a whisk or a hand mixer to beat the butter until it is smooth. Add the tahini, mixing well to combine. Add the lemon zest and juice, garlic, honey, and cayenne. Mix well to combine. Season to taste with salt and pepper.
  4. When the sweet potatoes have finished in the oven, remove them and let them rest in their foil for about 5 minutes. Use a pairing knife to cut away a segment of the top skin from each potato. Use a spoon to fluff the inside of the potato and to create a little well for the tahini butter.
  5. Serve a generous dollop of tahini butter on each potato. Top with Everything Bagel Seasoning and serve immediately.

Loaded Greek Sweet Potato Fries

If you are reading the title of this post and are a little confused, hang with us, you are going to LOVE this recipe! We love Greek food and wanted to create a version of all of our favorite flavors meshed into one dish. Even though this recipe is for french fries, it is incredibly healthy. Can we just call it a salad because it’s topped with vegetables? Yes, definitely. Right? This is a recipe for Greek salad that just happens to be served on top of crispy hot sweet potatoes instead of lettuce. We like it as an appetizer or a dinner side dish of grilled chicken kabobs, but respect you if you just dig in with a fork and call it dinner.

Loaded Greek Sweet Potato Fries

Makes: 4 servings as an appetizer or side dish

Prep Time: 20 minutes Total Time: 40 minutes

Ingredients:

  • 3 large sweet potatoes, washed well and patted dry
  • 2 tbs olive oil
  • 3/4 cup tzaziki sauce
  • 1/2 cup roasted red peppers, dried with a paper towel and diced
  • 1/2 cup feta cheese crumbles
  • 1/2 cup cucumber, diced
  • 1/3 cup kalamata olives, halved (not pictured because quarantine)
  • 1/3 cup red onion, diced
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Cut the sweet potatoes into fry-sized sticks. Lay the sweet potatoes on a cookie sheet and drizzle with the olive oil. Season with salt and pepper and give everything a good toss to coat. Lay the sweet potatoes in a single layer and bake for about 20 minutes, or until they are crispy on the outside and cooked through the center.
  3. When the potatoes have finished cooking, remove them from the cookie sheet and onto a serving platter. Top with the tzaziki in little plops around the fries, followed by the red peppers, feta, cucumber, olives and red onion. Serve immediately.