Purple Yam Sweet Potato Recipe

Low Carb Keto Sweet Potato Casserole Wholesome …

WEBOct 29, 2016 · Roasting. Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper. …

Rating: 4.5/5(38)
1. Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper.
2. Meanwhile, pulse 1/2 cup (64 g) pecans in a food processor until a powder forms. (Don't overmix or you'll make nut butter. If there are a few larger pieces left, that's fine.) Chop the remaining 1 1/2 cups (192 g) pecans. Place both in a small bowl.
3. When the vegetables are done roasting, remove them from the oven, but don't turn it off.

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Low Carb Sweet Potato Casserole – Paleo / Keto / …

WEBOct 8, 2019 · Preheat oven to 350 F. Lightly grease a large oven-safe casserole dish (about 9x13) and set aside. Add the pumpkin, cauliflower …

Rating: 5/5(26)
1. Preheat oven to 350 F. Lightly grease a large oven-safe casserole dish (about 9x13) and set aside.
2. Add the pumpkin, cauliflower to the bowl of your food processor. Pulse until smooth. Add ghee, milk, sweetener, eggs, coconut flour, vanilla and salt and process until smooth.
3. Transfer to casserole dish and smooth the surface. (You can make the casserole up to this point the day before serving if desired. Just cover the baking dish and refrigerate).
4. Combine pecans, ghee, sweetener, cinnamon, vanilla, nutmeg and salt and sprinkle evenly over the casserole.

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Mashed Purple Sweet Potatoes The Endless Meal®

WEBSep 19, 2023 · Bring the pot to a boil then reduce the heat and simmer for 10-15 minutes, until they are very tender. 1 ½ lb purple sweet …

Rating: 4.9/5(36)
1. Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
2. Place the yams on the prepared baking sheet – do not pierce their skins! – and bake them for 30-45 minutes, or until they can easily be pierced with a knife. (They can vary in size quite a bit and the larger ones will take longer to cook.) Remove them from the oven and, when they are cool enough to handle, cut them in half and scrape out the flesh. Discard the skins.
3. While the yams are roasting, make the brown butter. Put the butter in a small frying pan over medium-high heat. The butter will first melt, then become very frothy and finally it will start to brown. Once the froth begins to die down a little keep a close eye on it and start to stir the butter so you can see exactly what is going on. You want lots of dark brown bits in the butter. This should take about 5-7 minutes. Once the butter is very brown remove it from the heat and pour it into a small bowl to stop the cooking. Stir in the sesame oil.
4. Mash the yams with a fork and add all but one teaspoon of the brown butter/sesame oil. Add the rice vinegar to the yams and stir till everything is well combined. Season to taste with sea salt.

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