Crunchy Sweet Potato Planks
I love sweet potatoes all year! I never liked them until I was forced into trying more vegetables after my cancer diagnosis. As I was looking for ways to get more diversity and color in my diet, I had to find ways to make me fall in love with the sweet potato. You will find many sweet potato recipes on the G2K site. From Spinach Sweet Potato Quesadilla with Mango Salsa to my Sweet Potato Crust Quiche! I have developed a love affair with them. I find Sweet Potatoes so versatile and amazing in this Crunchy Sweet Potato Planks recipe!
This particular recipe is hearty, slightly sweet and utterly delicious. I love it on a regular weeknight table or looking fabulous in your holiday recipe repertoire. Be sure to use a great grass-fed butter like Vital Farms Alfresco Sea Salted Butter. It pumps up the taste volume and nevermind it is a great source of healthy fats!
Sweet potatoes are so versatile! I love them with just a little sweet and a little crunch! So will you!
- 1 large red skin sweet potato, cut into 6,1/2 inch thick planks
- 1/2 cup grass-fed butter, melted
- 3/4 cup raw walnuts, chopped fine
- 1/4 cup raw pecans, chopped fine
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- pinch sea salt
- 2 tbsp coconut syrup or maple syrup
Preheat oven to 425°. Line baking sheet with parchment paper. Place sweet potato planks flat on baking sheet. Brush each side with melted butter. Roast for 7-8 minutes.
While planks are roasting. Add walnuts, pecans, cinnamon, ginger, cloves sea salt, syrup and remainder of butter in a mixing bowl. Mix well.
Remove sweet potatoes from the oven and top each plank with the walnut mixture. Spread in an even layer.
Return sweet potato planks to the oven. Bake for 5-7 minutes until the walnut mixture is brown and crunchy.
Each plank is serving. Let cool slightly and serve.