These are so good! So easy and can be prepped ahead of time. I've been trying to make an effort to do more meal prepping on Sunday and these are perfect for that! Just bake the sweet potatoes and prepare the filling ahead of time and stick them in the fridge. Then you can stuff the potatoes when you are ready and bake in a low oven until they're hot throughout. These babies will definitely be in our regular rotation! Delicious!Read More
I've made this for dinner a handful of times already. It's like a big warm hug in a bowl. The sweet potatoes are out of this world when whipped up with a little mascarpone, the brussel sprouts are crispy, magical, tiny cabbages. The spinach and red peppers are pretty much like a salad on top of this delicious mix of veggies. Warm comfort turned all the way up!
dreamy sweet potato bowls
2 medium to large sweet potatoes
a package or roughly a pound of brussel sprouts, bottom sliced off and cut in half
2 bell peppers; slices
a bag of baby spinach
1/2 cup mascarpone
salt and pepper
Preheat oven to 375. Wash the potatoes and dry them throughly. Poke some holes in them and place on a baking sheet lined with foil. Throw the sweet little angels in the oven and bake them for 45-50 minutes, or till they feel soft. It depends on the size of the 'tater really.
While they are roasting stop and drink a beer, like dis one:
Prep the brussels, put them on a line sheet pan and sprinkle salt and pepper all over. Drizzle olive oil to evenly, Timing plays a little role in this recipe so when you take your potatoes out, put your sprouts in. They'll need about 15-20 minutes till they're roasted. We personally enjoy them to be boarder line burned, but I trust you to figure out the done-ness that you desire.
Let the potatoes cool enough to handle them. The skin should easily come off, place the flesh (hm.) in a bowl and beat with a hand mixer till broken down, add mascarpone and a little salt and pepper, beat to incorporate evenly. Set aside, I like to place mine on top the oven with a clean kitchen towel so it stays warm.
Now! Red Peppers! Heat a medium skillet to...medium heat and add some olive oil. Throw in bell peppers and sauté till they get a little color, about 5 minutes or so. Add spinach to the top and carefully mix it in, it's going to wilt very quickly, add a splash more oil if it seems too dry.
Now we assemble the bowl. Scoop a large dollop of sweet potato into a bowl, add a scoop of the red pepper and spinach to that. Lastly sprinkle a handful of the brussels on top. If you wanna, throw some hot sauce, or some spicy honey on top. Savor each bite of the dreamy sweet potato.
This is the perfect fall throw everything in the pot kinda deal. Hearty and warm and so easy. I love fire roasted tomatoes and they go so nicely with the sweet potatoes. This is a great meal to eat while cozied up in front of the fireplace, or if you don't have a fireplace (because I sure don't) you can watch this and pretend :)
sweet potato and white bean stew
1 large onion; chopped
4 carrots, peeled and copped
3 celery stalks, chopped
2 garlic cloves, minced
3 medium sweet potatoes, peeled and chopped into bite size pieces
1 quart of vegetable broth
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
1 bay leaf
2 cans (14.5oz) of fire roasted diced tomatoes
2 cans cannellini beans, drained and rinsed
1 tablespoon tomato paste
a small bag of baby spinach
brown rice for serving
Heat a medium sauce pot add a big glug of olive oil, add onions and cook till softened, about 5 minutes. Add carrots and celery and cook another 3 minutes, next throw in the garlic. Stir and let cook to get happy and slightly caramelized together, about 10 minutes. Turn heat down a little if it gets too brown. Now add sweet potatoes, stock, tomatoes, paste and spices. Bring up to a boil, then turn down let simmer for 30 minutes, uncovered. Stir occasionally, sing it a love song if you'd like. Finally add in beans and baby spinach, stir in 'till wilted.
We served this over rice and it made a really nice stew-y dish, but I had leftovers with no rice and it was equally as delicious. Happy fall vibes!