MASHED SWEET POTATO

DIRECTIONS

In a large pot fill with water and bring to a boil. Add two Sweet Potatoes and cook until fork tender. Remove from flames and place in strainer.

 

Once they have cooled down peal off the skin and put in a large bowl. Add Cinnamon, Nutmeg, Ginger Syrup and Organic Raw Sugar. Mash and put back into pot. 

 

Add Smart Butter, whipping cream and half & half. Fold into sweet potatoes and cook at low heat and continue to mash until the consistency you like. Serve and enjoy!

 

 

PESTO PARM BRUSSELS SPROUTS

DIRECTIONS

Slice Brussels Spouts into halves. Dice Yellow Onion, Fresh Garlic and Fresh Rosemary. Add tablespoon of EVOO & Smart Butter to large pan and add garlic, rosemary, onion and Brussels Sprouts. Season with GJDS & Cracked Black Pepper and sautee until Brussels Sprouts they begin to brown. Add heaping tablespoons of Pesto Sauce and continue cooking until Brussels Sprouts fork tender. Serve and enjoy!

 

You can also opt to make your own Pesto Sauce from scratch (CLICK HERE)

 

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