Hiya! Long time no blog. Let me explain.
The last two months have been absolute insanity. We launched a new show that I’m DAMN proud of (Women of Impact), but my free time has essentially disappeared. And since creating recipes and sharing on my blog is very much a side project, that’s what went to the back burner. But I’m learning to manage my time better, so I’m back to working on my blog!
I was inspired last Friday as I cooked for our 4th ever Women of Impact Dinner. I made brisket for the first time and not to toot my own horn, but it was epic. I used this recipe and I highly recommend you make it IMMEDIATELY. In addition to the brisket, I made my own version of Chicken Vesuvio, Cinnamon Sage Roasted Root Vegetables, Roasted Brussel Sprouts with added bacon, and completely paleo & vegan caramel apples. It was a Fall feast that still has me drooling. These Golden Milk Whipped Sweet Potatoes were not included on the menu, but I’ll get to that.
Up until the dinner, I had been eating pretty plain food. Lots of baked salmon, roasted broccoli, and crockpot chicken. Nothing against those foods, they’re just not very creative. But after getting some very positive and encouraging feedback from the dinner guests, I hit the kitchen again.
And there’s no better time to cook than Fall. Winter squash, apples, and chili are all you need in life and on your plate. Trust me. So I’m coming at ya with a whipped sweet potato recipe that is truly divine.
I was originally inspired by a golden milk latte I had at Just Be Kitchen in Denver a few months back. It was the best golden milk I’d ever tasted and I’ve dreamt of it multiple times since. Seriously. There are few things I dream of more than a cozy beverage. One such thing is roasted sweet potato. So I figured I might as well combine the two! So here I present my recipe for Golden Milk Whipped Sweet Potatoes!
This recipe is slightly sweet, but pairs wonderfully with savory veggies and meat. Let me know what you pair with your sweet potatoes! You can’t go wrong.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Passive Time | 60 minutes |
| Servings |
|
- 4 large sweet potatoes
- 2/3 cup full fat coconut milk
- 1 1/2 Tbsp turmeric
- 1 Tbsp cinnamon
- 1 Tbsp finely ground black pepper
- 1 tsp pink himalayan salt
- 1 tsp ground ginger
- 1/2 tsp nutmeg
Ingredients
|
|
- Preheat oven to 400ยบ.
- Wash and place sweet potatoes on a baking sheet. Use a fork to puncture holes in each potato, which allows steam from inside to escape while cooking.
- Bake potatoes for 45-60 minutes, depending on how large they are. Each potato should be soft and fully cooked through.
- Remove from the oven and let potatoes cool. Once cooled, remove skins and place in a large food processor.
- Add all spices and coconut milk to the food processor as well. Blend until well combined and a "whipped" texture is achieved.
- Serve hot and enjoy!