First off, I’d like to thank you all for your thoughts and prayers about Dustin’s father. We are now trying to come to terms with this sad time and move forward…as much as possible. Ugh.
On that end, moving forward involves…well…eating. One of my favorite activities! So, yesterday, I made Dustin his favorite meal (Chili Cheese Dogs with Homemade Chili) to help comfort him.
Since our lives have practically been put on hold from all this madness, I have also been trying to make meals that are easy, tasty and comforting. Nothing really new there, huh?
I think sweet potatoes are a great side, if not meal in themselves. Plus, they require very little to make them super delicious. Winner! I like to bake them and just add some whipped cinnamon honey butter. Sounds fancy, but it’s super easy.
- 2 medium sweet potatoes, skin on
- 4 tbsp. unsalted butter, softened
- 3 tbsp. honey
- 2 tsp. ground cinnamon
- ¼ cup roasted pecans or walnuts, chopped (optional)
- Preheat oven to 375 degrees.
- Wrap each sweet potato individually with aluminum foil. Place into oven on baking sheet and bake for 45-60 minutes, or until softened (you can check by gently squeezing the potato to see if it gives).
- In a small bowl, combine softened butter, honey and cinnamon. Using a stick blender with whisk attachment (or, if you prefer, a whisk, stand mixer or hand mixer), whip the ingredients together until light and fluffy.
- When sweet potatoes are completely baked, slice each lengthwise but not all the way through. Scoop in whipped butter and serve immediately. Sprinkle with chopped roasted pecans (or walnuts) if desired.