Oh comfort food. Since I get home from Baja today (though I’m writing this the night before I leave because I’m up all nervous and jittery anyways), I figure I’ll be about ready for some homemade macaroni or some other comfort food like that. Therefore, I’m giving you a recipe for one of my favorites: Sweet Potatoes. You can do so much with them: baking, boiling, broiling, grilling, etc. And they’re so versatile: going from sweet to savory so easily. This recipe, however, is seriously one of the best. I recommend it for a dessert even because of how sweet it is (and a healthy dessert at that!)
Pumpkin Spiced Sweet Potato Puree
Feeds 1 as a Meal, 2 as a Side
- 1 Sweet Potato
- Dash of Salt
- A couple shakes each of: cinnamon, allspice, nutmeg, ginger
- 1 tbsp. Maple Syrup
- 1 tsp. Grapeseed Oil
Bake the sweet potato for ~45 minutes at 400 or until you can easily pierce through the potato with a fork. When it is no longer too hot to handle, take off the skin, place in the food processor with all other ingredients and blend until smooth. If you don’t like any chunks, you can push it through a wire mesh strainer. If you like it chunkier, just use a potato masher or a fork to mash it up. (I topped mine with vanilla greek yogurt more for the photographic quality than the flavor though it was very good).
- You can bake these at the same time you’re baking something else. If the other thing is baking at a different temperature, just change the cooking time accordingly. Yay for cutting back on energy use!
- Organic sweet potatoes and local can decrease transportation and pesticides!