How are your 2017 resolutions going? Are you killing it?! Hopefully you are – I know most of my town is because my gym is absolutely packed! My resolution this year isn’t fitness related at all (surprising), instead I choose to make it a more ‘health-conscious year’. What I mean by that is, since I left college (and no longer have my mom making me), I haven’t really gone to the doctors. I mean, I occasionally when something is wrong or if I need a re-fill on a prescription – but I don’t really do regular checkups. My goal for 2017 is to actually use my health insurance that I’m paying for, and go to the damn doctor. Should be easy right? Let’s hope…
Ok your probably here for the recipe, so let’s get down to it! One of the absolute best recipes to come out of New Years is this one, Cinnamon Sweet Potato Skillet. OMG – like honestly I can’t get over it!
It is super easy to make, I used a slicing attachment that came with my food processor and sliced the potatoes for about 1/4 of an inch thickness. Cutting the potatoes this way allows them to cook through completely and everything is the same consistency. I drizzled a cinnamon-butter mixture on top of it, and then topped it off with pecans and walnuts. We had no left overs (even though I made too much), we all just sat around the table eating right out of the skillet. If your in the mood for some delicious side dishes this weekend, this is your recipe!
Cinnamon Sweet Potato Skillet
- 3 pounds sweet potatoes
- 5 tablespoons butter (or ghee)
- 5 tablespoons maple syrup
- 1 tablespoon minced fresh rosemary
- pinch of salt
- 1 tsp of cinnamon
- ⅓ cup pecans, chopped
- ⅓ cup walnuts, chopped
- 1 tablespoon butter
- 1 tablespoon coconut sugar
- ¼ teaspoon cinnamon
- pinch of salt
- Prepare your potatoes, by scrubbing them clean and then slicing them with a mandolin slicer or the slicing attachment on your food processor. You can do this ahead of time, and store them in an air-tight container in the refrigerator.
- Preheat the oven to 375F and arrange the sweet potatoes in a 10″ cast iron skillet.
- In a medium sauce pan, melt the butter and maple syrup over medium heat. Once melted add in the rosemary, salt and cinnamon. Cook for 2 minutes while stirring occasionally. Remove from heat, and pour the mixture over the sweet potatoes. Place in the oven and bake for 1 hour and 15 minutes.
- After the time, remove the potatoes from the oven and turn the oven up to 400F. In a bowl, mix together the ingredients for the toppings. Pour the mixture along the outside of the skillet. Place back in oven for 15 minutes.
- Remove, and let cool fo4 5-10 minutes before serving.