Did I mention that my husband is in the UK for 6 whole days? I’ve been trying to manage the house, keep the kids entertained, feed them healthy food, and try to stay SANE. I am not terribly good at any of these things, which is why the house looks like this:
I think I succeeded with dinner tonight, though. This dinner won rave reviews from the crowd, even the picky 2 year old audience member who kept begging for “more please”. That never happens. This is super easy and very low-maintenance, but tastes like a fussy meal. If you follow the cooking instructions, you can cook both the sweet potatoes and brussel sprouts at the SAME TIME. In the SAME OVEN. Even if your oven was made in 1963. The sweet potatoes are divine. Crispy and a little salty on the outside, soft and fluffy on the inside and all around delicious. Plus, they are so pretty!
Roasted Brussel Sprouts & Bacon
1-2 lbs brussel sprouts
1 large shallot, sliced thin
1/4 lb thick-sliced bacon, chopped (I like hemplers applewood smoked bacon)
2 tbsp olive oil
sea salt & pepper to taste
splash of balsamic vinegar
1. Preheat oven to 400 deg.
2. Put everything in a bowl, stir to coat
3. Put in a large enough baking dish so the brussel sprouts are in one layer
4. Bake for 40 minutes, stirring every 10-15 mins
Roasted sweet potato slices
Sweet potatoes or yams, sliced into 1/2 in thick slices
Sea Salt to taste
1. Preheat oven to 400 deg
2. Toss sweet potato slices with olive oil & sea salt
3. spread in a single layer on a baking sheet
4. bake for 40 mins, flipping once
If you want to cook them at the same time, the brussel sprouts should cook on the bottom shelf and the sweet potatoes on the top shelf.
These are insane. Great for breakfast (eat with a little bit of chicken and apple sausage), good with a meaty, savory meal like a roast or steak, or just as a snack. I make then whenever I am missing bread or baked goods. They are a little carb-y, so if you are trying to watch your carb intake carefully, they probably aren’t for you. Sweet potatoes are a tricky thing – when I was pregnant with our youngest, I went out for lunch right before my gestational diabetes screening test. I ate a boatload of sweet potato fries at lunch (didn’t even think about the impact on my blood sugar) and when my test results came back, my blood glucose was through the roof. So, that’s my lesson – eat these in moderation, but do enjoy them, please!
Sweet Potato Pancakes
Adapted from www.health-bent.com
Makes about 20 4-inch pancakes
1 1/2 cup sweet potato (peeled, chopped and boiled until fork tender)
1/2 cup almond butter
1/2 cup unsweetened coconut milk from a carton (I used the So Delicious brand)
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
coconut oil (for the pan)
1. Peel, chop in small pieces and boil your sweet potato until it’s fork tender
2. Blend all of the ingredients (except the coconut oil) thoroughly. The batter should be liquid-y thin and should run off a spoon – if it’s too thick, add a little coconut milk.
3. Heat your pan/skillet/griddle over medium heat (on my griddle 375F seems to be a good temp). Melt a generous amount of coconut oil and pour in the batter. When the pancake begins to have surface bubbles near the center, flip and cook the other side (2-3 mins per side). The heat on these can be a little tricky, so test a scoop before committing the whole batch. These are also more fragile than regular pancakes, so flip with care.
4. Serve with coconut butter and maple syrup, or whatever topping you like!