Sweet Potatoes NOT in a casserole
If you ask people about their favorite thanksgiving dish, the differences in people’s preferences could truly give you whiplash. When it comes to sweet potatoes in general, you either love them or hate them and I’ll admit that until I was well into adulthood I was captain of the hate them team, but rest easy friends, I learned to appreciate the absolute powerhouse that is the sweet potato and with these fun twists, you’ll be sure to love them too!
Sweet Potato Phyllo Cups
These cups are a perfect light bite with big textural moments and even bigger flavor. The crispy layers of the phyllo cup is the perfect contrast to the fluffy sweet potato and the toppings create the best bite!
Ingredients
1-2 medium to large, sweet potatoes
phyllo cups (frozen)
maple syrup
cinnamon
candied pecans
dried cranberries
crushed red pepper
Instructions
Preheat your oven to 385. Pierce your sweet potatoes with a fork and wrap in foil. Add to a baking sheet and roast for 1 hour. Let cool completely.
In a mixing bowl, add your peeled and roasted sweet potato. Use an immersion blender or potato masher to smash and smooth. Add a sprinkle of cinnamon and a tablespoon of maple syrup and mix until well combined.
Pipe your cooled mixture into your thawed phyllo cups. Top with chopped candied pecans and cranberries, crushed red pepper and small drizzle of maple syrup or honey. Chill in fridge or serve immediately.
Sweet Potato Toasts
This is personally one of my favorite everyday ways to eat a sweet potato – I know that the combination may catch some people off guard but something about the almond butter and fresh raspberries gives me PBJ vibes in the best way! These are perfect for a weekday lunch or as a appetizer for your next gathering.
Ingredients
1-2 medium to large, sweet potatoes
Almond butter
raspberries
slivered almonds
chocolate chips
Instructions
Preheat your oven to 350 degrees.
Slice your sweet potatoes lengthwise in even ¼ to ½ inch toasts. Add to an even layer on a cookie sheet and roast for 15 minutes or until fork tender. Don’t overcook it otherwise they will end up mushy.
Once cooled slightly, top with a spread of almond butter, raspberries, slivered almonds and either a drizzle of melted chocolate or chocolate chips.
Other ingredients that could be enjoyable include shredded coconut, bananas, brown sugar etc.
Sweet Potato Pie Bites
This recipe is inspired most by the way my grandmother would make sweet potato casserole every year. The idea of canned sweet potatoes always weirded me out growing up but now I can’t imagine her casserole tasting the same without them, Princella to be exact. Now, I do realize that the canned SP might be a deal breaker for some so I have followed the recipe below with both canned and roasted fresh SP and the end result for both is unreal and delicious.
Ingredients
1-2 cans of Princella sweet potatoes or 1-2 small roasted sweet potatoes (skin off)
brown sugar
marshmallow fluff
cinnamon
Frozen mini tart shells (shortbread shells are best)
mini marshmallow
Instructions
Drain and rinse your sweet potatoes, add to mixing bowl.
Add 1-2 tbsp of brown sugar, 2 dollops of marshmallow fluff (or cream) and cinnamon to taste
Line a baking sheet with your thawed tart shells, spoon your mixture evenly into the tarts, top with a mini marshmallow and a sprinkle of brown sugar
Serve cold like a pie for best flavor!