For your savory / sweet, nourishing and personalized part of your winter plate: spiced sweet potatoes. The December comfort that lasts all winter long and everyone loves because you can make every one a little different. Sweet potatoes are full of nutrients, great fiber, natural sweetness and feel so satiating. They’re one of my favorite things to batch cook on busier weeks, and serve for a crowd. Enjoy with your favorite toppings, and share readily.
More warm cozy kitchen creations: Everything Creamy Chicken & Wild Rice Soup (Slow Cooker)
Happy December everyone. I hope you’re all having a warm and joyful holiday with lots of curl-up-with-a-book time and safe visits. If you’ve been itching to take new herbal courses next year, all of the Herbal Academy Courses are up to 40% off. And winter is an ideal time to cozy up and dive into a new course. I’ve updated my Apothecary shop with some of my favorites that I’ve enjoyed over the years, along with some other favorite gifting goodies.
Spiced Sweet Potatoes
4 medium sweet potatoespumpkin seeds (optional)cinnamon (optional)maple syrup (optional)ghee (optional)walnuts (optional)candies ginger (optional)nutmeg (optional)
Serves 4
Preheat the oven to 425F.
Wash your sweet potatoes and poke a few holes in each one for efficient cooking.
Place on a foil lined baking dish and bake for 50 minutes, until you can easily insert a knife into each one.
Remove from the oven and let sit to cool for 10 minutes.
Slice the top of each sweet potato and press in the ends to open the sweet potato like an envelope.
Mash up the insides gently with a fork and add ¼ teaspoon ginger powder (or fresh minced ginger), cinnamon and nutmeg to each potato.
Optional Additions: 1 tbsp ghee, walnuts, candied ginger, pumpkin seeds, maple syrup, or chili for a hearty loaded sweet potato.
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