If you live in the States or have ever visited you will know of the restaurant Texas Roadhouse. They have amazing bread rolls with cinnamon and butter as well as amazing sweet potato sides! One of my favourites is the sweet potato, cut open and slathered with cinnamon butter.
Greg has been doing the Daniel Fast this week so I’ve been looking for recipes that are vegan friendly- dairy free, meat free etc
A really simple recipe that we love and is super filling are sweet potato boats!
Here’s the recipe!
Sweet Potato Boats
- Sweet Potatoes (one for each person)
- Vegetable Oil
- a few Tbsp of Almond Butter
- Preheat the oven to 180C.
- Wash and dry the sweet potatoes.
- Cover each sweet potato with Vegetable Oil in a thin layer and poke with a fork numerous times all over
- Wrap each sweet potato individually in aluminium foil, and place on a baking tray in the oven. Depending on the size of the potatoes they will take approx 45min-1 1/2 hour to soften. To check if the potato is done insert a knife or fork through it- if it glides smoothly you are ready to rock and roll.
- Take the potatoes out of the oven and allow to cool for approx 5 min.
- Open the potato parcels up and slice open the sweet potatoes to have two halves. Using a fork or knife disrupt the smooth flesh to make ridges and divots.
- Place Almond Butter on each side of the potato flesh, sprinkle with cinnamon and nutmeg.
Here in Sydney, in our little mum tribe, we have collectively 15 little girls and 3 little boys! The most recent little baby is only 2 weeks old- she absolutely adorable! I whipped up this quick pasta dish to send over to her and thought I’d share it on here. It’s so simple but really flavourful! It’s also basic enough that you could add in other ingredients if you wanted to fancy it up a little! The original recipe came from a close friend (who is also a pastry chef) about 15 years ago- i hope you enjoy! I call it the easy weeknight pasta because we all know that time is precious and fleeting most afternoons!
Easy Weeknight Pasta
- 2 Tbsp Olive Oil
- 1 Chorizo Sausage
- 5 rashes of Bacon
- Pasta (cooked as per the instructions)- for the number of people you are serving (this recipe is based on 4)
- 1 jar of Red Pasta Sauce (I normally buy whatever is on special)
- 2-3 cloves of crushed Garlic (I use the jar garlic)
- 1/2 cup Thickened Cream
- 1 cup Mozarella Cheese (Or any cheese you have on hand grated)
- In a pan fry the bacon till lightly cooked. Once cooked place the bacon on a paper towel on a plate to drain the excess oil. Wipe out some of the oil with a paper towel from the pan.
- In the same pan cook the Chorizo till lightly cooked. Once cooked place the chorizo on a paper towel on a plate to drain the excess oil. Wipe out most of the oil with a paper towel from the pan.
- Cook the garlic in the pan for a few seconds (this will burn super quick if you’re not careful)
- Add in the entire pasta jar contents and stir to combine.
- Add in the thickened cream and cheese and stir to combine
- Put on low heat till the sauce is bubbling
- If everyone is able to eat Chorizo and Bacon (If you’re breastfeeding you may want to skip the Chorizo) add in the Chorizo and Bacon to the sauce.
- Spoon the sauce on top of the pasta and enjoy!