Since it's October, I have an excuse to just keep posting sweet potato recipes! No judgement, no shame I love sweet potatoes. I posted in the beginning of the month a recipe for a sweet sweet potato caserole that will easily be the favorite side-dish on the table this year. But in the days leading up to Thanksgiving, it its still appropriate to be chowing down on sweet potato dishes and pretending it's the holiday already. Right?
I will never forget, four years ago (wow, so long ago) my best friend from home was leaving for college in August — saddest time. In her last days before moving I remember her mom asking her, "Honey, what do you want as your last meal at home?"
My best friend quickly responded: "Thanksgiving dinner!"
Now keep in mind, it's roughly the second week of August. I began to think to myself, I love her but she's crazy! Who has Thanksgiving dinner in August. Smart people that's who! Is it a crime to enjoy those wonderful fall flavors year around? I think not.
Well today's lunch was just that! A mini glimpse into "Thanksgiving Dinner" food!
So hats off to you best friend of many many years, great idea!
1 lb. sweet potatoes
1/2 c. Naturals Seed Butter Organic, softened*
4 tbs. unsweetened coconut flakes
Yields ~4 servings
Directions: Preheat oven to 350 degrees. Slice sweet potatoes into 1 " rounds. Place in casserole dish, sprinkle with salt and bake in oven for 40 minutes ~ until tender.
Take potatoes out and begin plating. Scoop 2 tbs. softened seed butter onto potatoes. Sprinkle with coconut flakes.
See! Quick & easy and full of bursting fall flavors!
*to soften your seed butter, you can place it in a bowl of hot water. Not on the stove, the plastic will melt. You can also scoop the required amount into a microwaveable safe bowl and microwave for a minute. It should be in "drizziling" form.