SWEET SWEET TATERS

SWEET POTATO BROWNIE

THESE FUDGY LITTLE SWEET BABIES WILL MAKE YOU HAPPPPYYYYYYYYY

Okay okay I know what you’re thinking. This is some bullshit “healthy” recipe that will never be like actual brownies. Well, you’re WRONG mostly because there is still sugar in this recipe. These are super dense and maybe have a vitamin or two. IDK JUST TRY THEM!

Sweet Potato Brownies

Recipe 

3/4 cup sweet potato puree

1 cup peanut or almond butter 

1 tsp pure vanilla extract

1/4 cup + 2 tbsp flour (I used whole wheat)

1/2 cup chocolate chips + more for the top

2/3 cup sugar 

1/4 cup + 2 tbsp cocoa powder

1 1/2 tsp baking soda

1/8 tsp salt

1 mashed very ripe banana

1 egg

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. You can bake your sweet potatoes ahead of time or microwave them, then mash well. Gently heat your nut butter until easily stir-able. Then whisk it together with the sweet potato, banana, egg and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients. Pour dry ingredients into wet and smooth into the prepared pan. Bake on the center oven rack 25 minutes. It will look a little underdone, but it firms up as it cools. THEN EAT 20 OF THOSE FUDGY LITTLE NUGGETS!

SWEET POTATO GNOCCHI

LITTLE PILLOWS OF POTATO GOODNESS

Sweet Potato Gnocchi with Brown Butter and Sage

Recipe - Based on an Epicurious recipe

2 1-pound sweet potatoes 

1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 

1 cup finely grated Parmesan cheese 

2 tablespoons (packed) golden brown sugar

2 tablespoons salt

1/2 teaspoon freshly ground nutmeg

2 3/4 cups (about) all purpose flour

1 cup (2 sticks) unsalted butter

1 cup fresh cranberries 

6 tablespoons chopped fresh sage plus whole leaves for garnish

THIS RECIPE MAKES QUITE A FEW GNOCCHIS SO FREEZE HALF IF YOU AIN’T THAT HUNGRYYYY

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet. Place in freezer for 15 minutes to set up. 

While the gnocchi are setting. Chop sage, grate parmesan and cut cranberries in half. Bring a large pot of salted water to boil. Then put butter in pan and brown slowly. 

Once water is at a full boil add half the gnocchi. Once they all start to float, take them out of the pan and add to butter. Brown each side. Add chopped sage and cranberries. Salt to taste. 

After gnocchi is out of the pan. Add a tablespoon butter and fry a few sage leaves til crispy for garnish. 

Place in serving dish and grate a generous helping of parmesan over top.