Maple Walnut Sweet Potatoes
Fluffy, lightly sweetened maple sweet potatoes topped with crunchy caramelized walnuts for a cozy holiday side that’s naturally balanced and supportive of steadier blood sugar.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds sweet potatoes (cubed)
- 1/4 cup whole milk
- 3 Tbsp avocado oil
- 1/3 cup maple syrup
- 1 tsp sea salt
- 1/2 tsp Sprouts Organic Vanilla Extract
- 1/4 tsp Sprouts Organic Cinnamon Powder
- 1/8 tsp Sprouts Organic Allspice
- 1 egg
- 1 Tbsp ghee or butter
- 2 Tbsp maple syrup
- 3/4 cup chopped walnuts
Instructions
- 1
Add cubed sweet potatoes to a large stock pot and cover with water. Bring them to a boil, and let cook for 15-20 minutes... until they can easily be pierced with a fork.
- 2
Pre-heat your oven to 375 degrees. Once the sweet potatoes are cooked, drain the potatoes and transfer them to the bowl of a stand mixer. On low speed, using the paddle attachment, mix the potatoes for 2-3 minutes.
- 3
Next, remove the paddle attachment, and attach the whisk. Add the next 8 ingredients to the bowl (whole milk through egg) and process with the whisk attachment for 2-3 minutes.
- 4
Transfer the sweet potato mixture to a greased 9x13 baking dish. Bake for 20 minutes.
- 5
While the sweet potatoes are baking, add the ghee/butter, maple syrup, and walnuts to a skillet over medium heat on the stove. Stirring continually, cook until the maple syrup and ghee/butter have thickened up some... (about 10 minutes). Remove from the heat as soon as you see it start to thicken to avoid burning.
- 6
After 20 minutes in the oven, remove the sweet potatoes and top with maple walnuts. Return the pan to the oven for an additional 10 minutes. Serve immediately. Enjoy!