‘Unprecedented’ has been the word of the year, so let’s keep this trend going with a ~unique~ thanksgiving dish. A popular thanksgiving dish consists of sweet potatoes with mini roasted marshmallows on top. However, this combination is too sweet for my liking.
But, I absolutely LOVE sweet potatoes. I roast them, grill them, eat them as ‘toast’ with peanut butter and bananas on top. My favorite foods are peanut butter and sweet potatoes. So, I had a thought, why not transform this combination into a dish? This may be controversial but, here is my creation for all those peanut butter and sweet potato lovers out there (you know who you are).
Hasselback Sweet Potatoes and Peanut Butter
Ingredients
Instructions
Preheat the oven to 425° F.
Place a potato between 2 wooden spoons or chopsticks (so not to slice all the way through the potato). Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. Repeat with the remaining potatoes.
In a medium bowl, add peanut butter and coconut oil. Microwave until melted. Stir to combine.
Place the sweet potatoes in a casserole dish or on a baking sheet. Using a spatula or brush, spread the peanut butter mixture over the potatoes, making sure to get in between the crevices. Add sea salt to taste. Bake until tender, about 40 minutes.
Transfer to a cute plate and (optional) sprinkle cinnamon sugar on top. Dig in!
*I prefer using natural peanut butter, such as Teddie.
Enjoy!
Send me your completed dish @spoon_northeastern to be featured. Happy Thanksgiving! I hope it is unprecedented (but in a good way).