Youuuuu guyssss. This is by far one of the most insanely delicious things ever. Literally, ever.
Have you ever had one of those days where you’d like fast forward through dinner and just go straight to dessert? Or rather, have dessert for dinner?
Like everyday? Okay yeah, me too 🙂
Well this recipe is the best of both worlds. You get dinner and dessert in one! How? Because it’s so friggin tasty, and deceptively healthy!
I’d call that a #win!
Real quick, just want to shout out this post’s sponsor:
This post was made possible by my wonderful sponsor, Audible. While I was whipping this up, I had my earbuds in and was listening to an audiobook – Adnan’s Story. It’s my new favorite thing. And just for you, they’re offering a Free 30-Day Trial Membership. And with this free membership, you’re going to get 2 free audiobooks! Literally. Free. It is the best deal ever. And if for some reason, you decide it’s not for you, you can cancel within those 30 days and it’s zero money out of your pocket, plus, you get to keep the 2 audiobooks. Soooo…it’s pretty much a no brainer. This is a free and easy way to support this blog! So thank you!!
OK, back to the spuds.
For this recipe, I used a Japanese Sweet Potato. There are all different types of tubers — sweet potatoes, yams, Japanese sweet potatoes, etc. But I chose the Japanese variety because I like the texture of it. The flesh is actually white, not orange, like we’re used to at Thanksgiving. But the texture is almost gummy, and creates this beautifully thick, paste-like consistency that I found really enjoyable. ((It doesn’t sound that appetizing from that description, but believe me, it was splendid…Think cookie dough!))
Also — to “up” the nutrition factor, and intensify the color, I added steamed carrots to the flesh. Aren’t I tricky 😉
Here’s what you need: (Serves one — although, I guesssss you could split it)
1 massive Japanese sweet potato, baked
1 1/2 cups carrots, chopped and steamed
1 Tbsp almond butter
1 Tbsp honey
pinch of salt
3 Tbsp peanut butter or almond butter
2 Tbsp honey
1 tsp cinnamon
pinch of salt
Pecans, roasted and chopped
Preheat oven to 375. Prick the sweet potato all over with a fork. Rub the skin with a little bit of oil – I used grapeseed. Bake for about 1 hour, turning every 15 minutes with an oven mitt. (I placed a cookie sheet underneath the potato to catch any sugary drippings that might ooze out of the spud).
While your potato is baking, steam the carrots either on the stove, or in the microwave. I just used the microwave and a Pyrex measuring cup.
Also while the potato is baking, I made my almond butter drizzle. In the food processor, I mixed the almond butter, honey, and cinnamon until it was nice and smooth and drizzly. If the consistency is too thick, you can add either a splash of water, or a little bit of oil. I used a touch of almond oil, but another flavorless oil would be fine too.
Transfer the drizzle to another bowl, and try to refrain from eating all of it. ((I made a quadruple batch to keep on hand for yogurts, cereal, smoothie additions, fruit dip, etc.))
Lastly, toast some pecans in a skillet over low heat until fragrant. This doesn’t take very long – about 3 minutes, stirring occasionally. But watch them, because they can burn quickly!
Once the potato is finished baking, cut a slit in it lengthwise, but not all the way through. Then, carefully (with oven mitts because it’s hot!) push the two ends together,
Then, spoon out the flesh of the potato and place into your food processor along with the carrots and a pinch of salt. Don’t scrape all of the flesh out of the potato — you still need the potato to be sturdy and able to stand on its own.
While the flesh of the potato and the carrots are still hot, process them until combined and smooth. (The steam given off helps facilitate this). I also added about a Tbsp of almond butter, 1 Tbsp honey, 1 pinch of salt, and 1/8 tsp cinnamon to the food processor to be mixed in.
TO assemble, generously spoon the potato/carrot mixture back into the skin and pile it high! Then, liberally smother that baby with your almond butter and honey drizzle. Garnish with pecans if desired.
Was this bigger than my fave? Yes. Did it weigh roughly the same as a large cat? Yes. Was it one of the most delicious things in the entire world? Abso-friggin-lutely!
Ladies and gentlemen, this potato. This potato. This potato. THIS POTATO! I kid you not…it was nirvana. And I use that word because Webster told me that it meant utter bliss. Ecstasy. Pure joy. … Yep, that about sums it up.
It was like eating pumpkin pie flavored cookie dough. It was sweet and nutty and had a kiss of warm cinnamon.
And the texture was marvelous. Like I mentioned, Japanese Sweet Potatoes have a tacky and thick texture that makes it so you almost have to chew it. It was so good.
But the drizzle. OH THE DRIZZLE! In the words of Uncle Jesse…
Seriously though, it should be illegal. It is so rich and nutty and sweet and combined with the sweet potato and carrot mash, it is just out of this world.
Lastly, the color is just outrageous. That orange color is not enhanced, nor from a can, my friends. No filter here! It’s all from some good ol’ beta carotene found in Bugs Bunny’s favorite veggie. Not only do carrots intensify the color, but they also up the nutrition factor too!
This was a ten. Nay — an eleven. If you feel like giving yourself a hug through your stomach, make this dish.
It’s Din-sert. It’s healthy dessert for dinner. It’s Potato Nirvana.
PS: You can thank me later. 😉
Lastly: Amazon has this amazing service called Amazon Prime NOW where they literally deliver you groceries IN TWO HOURS. I’ve been doing so much traveling back and for to Ohio – and the greatest thing is that I can land in NYC, order my groceries from the runway when we land. And literally, by the time my cab pulls up from JFK, I have my groceries waiting at my door. And Amazon Prime is a sponsor, so they’ve offered my readers a Free 30-Day Trial!!! So honestly, I don’t know what you’re waiting for…Free 2 hour grocery delivery (plus full access to Prime Video & Prime Music) ? The future is now, my friends. (And thank you, because it’s a great way to support this blog 🙂 )
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