In a large bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chili powder and garlic to coat. Arrange the sweet potatoes in a 9 1/2-inch round baking dish. Cover with foil and bake 30 minutes.
Remove the foil and add the cream. Bake, uncovered, another 20 minutes.
In the meantime, combine the almond butter, chili crunch and oil in a small bowl. Whisk until well combined. Add more oil, as needed, to make the consistency smooth and drizzly.
When the sweet potatoes are done, remove from oven and drizzle with the almond butter chili crunch. Serve warm.
I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!
In a large bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chili powder and garlic to coat. Arrange the sweet potatoes in a 9 1/2-inch round baking dish. Cover with foil and bake 30 minutes.
Remove the foil and add the cream. Bake, uncovered, another 20 minutes.
In the meantime, combine the almond butter, chili crunch and oil in a small bowl. Whisk until well combined. Add more oil, as needed, to make the consistency smooth and drizzly.
When the sweet potatoes are done, remove from oven and drizzle with the almond butter chili crunch. Serve warm.
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
