Saturday, November 1, 2014

Buttered Sweet Potatoes with Molasses

Ger and Cassie came over to eat dinner with Isaac and me recently and I served this new recipe. Everyone loved these Buttered Sweet Potatoes with Molasses. (Organic blackstrap molasses have a solid mineral benefit - copper, iron, calcium, magnesium)

I put the following ingredients into a large skillet:

2 TBSP Cherry Balsamic Vinegar (Pampered Chef has a great one. So does Flying Olive. You can make this with regular balsamic vinegar, too, but put the Cherry on your grocery list.)
3 TBSP Kerry Gold pasture butter
2 TBSP organic blackstrap molasses
1/2 tsp turmeric
sea salt and black pepper, to taste
3-4 TBSP water

I stirred this up over low heat.

I washed, peeled, and cut into bite-sized chunks - a skillet full of organic sweet potatoes - it depends on the size; sometimes it's 5-7. Got big. You're going to love them and hope you have left-overs, which are great thrown into salads later or under over-medium eggs for breakfast the next day.

Anyway, I cooked sweet potato chunks in the skillet over medium high heat, stirring often so that the ingredients coated the sweet potatoes as they softened.  I turned them to low after they softened some.
(You may feel like you need another TBSP of water later on- sweet potatoes are all different)

Here's a pic of the whole delicious meal:

And here's some Barbells for Boobs shots: