Creamy Sweet Potato

Roasted Maple Pecans and Brussels Sprouts on Creamy Sweet Potato

Creamy Sweet Potato

Hey guys! It’s finally snowing over here and I’m loving it. Slow mornings at home in my pyjamas, always a full cup of coffee right next to me, is pretty much my favourite thing ever. I don’t even mind studying in that case, so it’s perfect. By the way have you ever tried coffee with hazelnut milk? It’s delicious!

But it’s not just me enjoying the winter, my animal friends seem to be very relaxed and happy, too. Miri the beautiful snow-white cat is occupying our soft and comfy bed and enjoying the view out of the big window. It’s a very serene image, watching this calm kitty. And Timi (who just turned 14 yesterday) somehow lit up as well today and jumped around in the snow, trying to catch my snowballs.

Everyone’s just fluffy and happy and at a total ease.

Creamy Sweet Potato

This recipe somehow reflects and captures this vibe and even completes it. It’s warm, comforting, earthy and just overall delicious. To be honest – I’m extremely excited about this dish! I just love the simpleness and hearty flavour of each component, individually and together. I added not just a little bit of butter and garlic to the Creamy Sweet Potato and the Brussels Sprouts and Pecans are roasted with some high quality olive oil and good old maple sirup, which brings the flavour to a whole new level. Roasting veggies – especially brussels sprouts – is my favourite way to prepare vegetables. Not only is the oven doing the whole work, there’s also a certain kind of magic when it comes to roasting flavours. I could eat this every day, no joke!

Creamy Sweet Potato

 

Roasted Maple Pecans and Brussels Sprouts on Creamy Sweet Potato

Serves: 2 servings
Prep time
15 mins
Cook time
25 mins
Total time
40 mins

For the Creamy Sweet Potato:

2 big sweet potatoes (about 700 gram), peeled and roughly chopped
1 red onion, minced
3 cloves of garlic, minced
1 tablespoon olive oil
2 generous tablespoon butter
1/2 teaspoon sea salt
1 pinch of pepper and nutmeg

For the Roasted Maple Pecans and Brussels Sprouts:

500 gram brussels sprouts, cleaned and halved
50 gram pecan nuts

1 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon sea salt

Sea salt and pepper for garnish

1. Preheat oven to 220°C.

2. In a large pot bring water to a boil, then add the roughly chopped sweet potato and cook until soft, about 15 minutes.

3. Spread brussels sprouts and pecans on a lined baking sheet. In a small bowl mix olive oil, maple syrup and sea salt and drizzle over brussels sprouts and pecans and mix through. Roast for 10 minutes in the upper third of the oven, stir, then roast for 10 more minutes, or until slightly charred.

4. While the brussels sprouts roast and the sweet potato cooks, heat up some olive oil in a small pot and sautée the onions and garlic until tender. Then melt the two generous tablespoon of butter in the same pot and set aside.

5. Drain the sweet potato and transfer to a blender and add the onions and garlic, the butter and the seasoning, and mix until creamy. Of course you can do this also with an immersion blender, or you could just mash them (they won’t be as creamy, though).

6. Spread the creamy sweet potato on plates and top with the pecans and brussels sprouts. Sprinkle with sea salt and freshly ground pepper.

Creamy Sweet Potato

 

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2 thoughts on “Roasted Maple Pecans and Brussels Sprouts on Creamy Sweet Potato

    1. Hi Ashley, glad you like it! Yeah I’m sorry about that, but we don’t have cup measurements here and it just wouldn’t feel right to convert it via internet. But many of my recipes can be found on One Green Planet (find the link on the right) and they convert it. This recipe is not up yet, but will be at some point. Hope you have fun with the recipe and all the best, Sonja

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