The following post is sponsored by TIME Slippers. All opinions are our own. For our sponsored post policy, click here. If 2020 has taught us anything, it’s that self-care matters. Kindness to others and yourself matters. Time matters. And comfort really, really matters. Especially during all those Zoom calls and evenings staying safe at home. So it’s no wonder that athleisure is a fashion trend that went from pretty popular to what we’re wearing all day, everyday. Joggers … sweatshirts … and slippers. Yes, those are SLIPPERS. TIME Slippers look like fabulous sneakers that you slip on (they also have…
Lately, I’ve been in the groove of my workouts. About every other day I make it a point to do something that breaks a sweat — whether it’s going for an easy jog, an interval run, or banging out pull-ups in my garage gym. My home workouts are definitely a habit now — and one that I need (both mentally and physically). But, recently, even though I’m getting out there, I’m not exactly as excited as I once was. I’ve been getting kind of stuck in a rut — just going through the motions. I’ve created a ton of workouts…
What have I been up to, you ask? This. Lots and lots of this. And, yes, even though right now the pandemic makes things challenging for all of us, and the wine jokes are everywhere as a way to get through it, I’m sipping on vino these days very, very mindfully and thoughtfully. Because it’s my new homework! That’s right; I’m taking the WSET Level 1 Award in Wines via American Wine School, and I am having SO much fun with it. All the classes (and even the exam) are done virtually, and even though I’m just a few classes…
If you didn’t get a chance to watch the Today Show this past week, I shared a Turkey Breast recipe from Skinnytaste Meal Prep Cookbook! Here’s the episode if you missed it.
This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.
Herb and Salt-Rubbed Dry Brine Turkey
Want an easy turkey recipe that’s moist and flavorful? Try dry brining! Rather than wet brining a turkey, dry brining is so much easier and less messy!
Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.
Turkey Pot Pie with Stuffing Crust
This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it’s perfect for using up leftover turkey. A mix of turkey and vegetables in a creamy sauce is covered with stuffing and baked until the crust is golden. For some other ways to use Thanksgiving turkey, try my Leftover Turkey Pot Pie Empanadas, Open-Faced Turkey Melts, and Baked Turkey Croquettes.
Need a new way to jazz up sweet potatoes? Try this spicy, sweet, and savory Instant Pot Mashed Sweet Potatoes recipe—from start to finish, it can be made in just 30 minutes! Perked up with a dash of cayenne pepper, lime juice, and fresh cilantro, this vegan, Whole30, and paleo mash goes well with everything!
Not Your Ordinary Sweet Potato Mash
Most mashed sweet potato recipes are overly sweet and just plain one-dimensional. Not this one! My nomtastic version combines the earthy sweetness of sweet potatoes, the tingle of cayenne pepper, the zing of fresh lime juice, the assertively herbaceous kick of fresh cilantro—all tied together with a splash of creamy coconut milk. The resulting paleo-friendly mash makes the perfect accompaniment for a meal as special as Thanksgiving Spatchcocked Turkey or one as simple as weeknight Cracklin’ Chicken.
What Kind of Sweet Potato Should You Use?
For this recipe, use the orange-fleshed sweet potatoes that can be easily found at most local grocery stores, like the garnet or jewel varieties. You’ll end up with a dazzling orange mash that will cook in just 10 minutes under high pressure.
Pro tip: cut the sweet potatoes into pieces that are no thicker than 1-inch so they’ll soften uniformly in the pot.
Better in an Instant Pot
I’m always extolling the virtues of pressure cooking in an electric pressure like the Instant Pot. After all, if you can make a dish faster and easier, why wouldn’t you? This Instant Pot Mashed Sweet Potato recipe is no exception!
Please note that in this recipe, the only liquid you need to add is a half cup of coconut milk. No, it’s not a typo. The sweet potatoes will end up releasing their own liquid and the contents will come up to pressure without burning. Trust me—have I ever steered you wrong? Also, you can pressure-cook the sweet potatoes ahead of time and keep them warm until you’re ready to season and mash them!
Need more Instant Pot recipes? Go here for my epic list.
No Instant Pot?
No problem! You can cook this sweet potato mash on the stovetop instead—but it’ll take longer and you’ll have to baby-sit it. Simply add the ingredients in a large saucepan, bring them to a boil, and simmer covered for 40 to 50 minutes or until the sweet potato pieces are fork tender.
Make Ahead, Freezing, and Reheating Instructions
The best thing about this Instant Pot Mashed Sweet Potato recipe is that you can make it ahead and it’ll still reheat beautifully. Leftovers can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.
No coconut milk? You can use another dairy-free milk in place of the coconut milk or even heavy cream if you eat dairy.
Hate spicy? Leave out the cayenne pepper and season to taste with black pepper instead.
Does cilantro taste soapy to you? For all you cilantro haters, minced chives are a great replacement.
No limes? Adding fresh lime juice helps balance the sweetness of the taters and the heat from the cayenne, but you can leave it out if you want a more traditional mashed sweet potato dish. If you like the acidity but don’t have limes on hand, lemon juice or sherry vinegar also works.
Instant Pot Mashed Sweet Potatoes (Vegan, Paleo, Whole30)
This spicy, sweet, and savory Instant Pot Mashed Sweet Potatoes recipe that can be made in 30 minutes from start to finish! Perked up with a dash of cayenne pepper, lime juice, and fresh cilantro—this vegan, Whole30, and paleo mash goes well with everything!
Course Side Dish
Cuisine American
Keyword Instant Pot, nom nom paleo, nomnompaleo, paleo, Thanksgiving, Vegan, Whole30
Plop the sweet potatoes, minced garlic, salt, and coconut milk in the metal insert of an Instant Pot or electric pressure cooker.
Lock the lid and program the Instant Pot to cook for 10 minutes under high pressure.
When the sweet potatoes are done cooking, release the pressure immediately.
Add in the cayenne pepper and lime juice.
Blitz the vegetables with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed.
Mix in the cilantro (or chives for you cilantro haters) and serve!
Notes
Stovetop instructions:
Dump the sweet potatoes, garlic, coconut milk, and salt in a large saucepan.
Bring to a boil over medium heat, stirring occasionally. Then, turn down the heat to maintain a simmer.
Cover and cook for 40 to 50 minutes or until the sweet potato pieces are easily pierced with a fork.
Add in the cayenne pepper and lime juice. Blitz with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed. Mix in the cilantro.
Make-Ahead Instructions & Storage:
If you are making this ahead, don’t add the cayenne pepper, lime juice, and cilantro until you reheat it.
Store in the fridge in a sealed container for up to 4 days or in the freezer for up to 4 months.
After doing the most important exercise EVER, what do you say we toast to democracy with a brand new cocktail recipe? via GIPHY A cocktail recipe that’s perfect for cozing up during the fall and winter temps? via GIPHY Yeah, we thought it sounded pretty good, too. So, let’s do it! Say hello to the Canelazo. This one comes from Ron Barcelo Rum, which was founded by Julian Barcelo in 1930 in Santo Domingo. The brand quickly gained popularity throughout the Dominican Republic, and was soon exported internationally throughout the Caribbean, Europe, and the Americas. Today, it’s the top exported…
I can’t believe it is November! The weather seems to be pretty crazy lately too, I have friends who are already getting snow! There is nothing like a warm bowl of soup on a chilly fall day or after coming in from playing in the snow! Some of my favorite soups are my Beef, Tomato and Acini di Pepe Soup, my Dad’s Creamy Cauliflower Soup and of course my Chicken Noodle Soup!
Smashed Sweet Potatoes, seasoned with thyme are smashed after roasting and then sprinkled with Parmesan for a savory-sweet side dish.
Smashed Sweet Potatoes
These Savory Smashed Sweet Potatoes are so good! Notice how I said “smashed” and not “mashed.” These are not mashed sweet potatoes, although I do have recipes for traditional mashed potatoes. These are smashed potatoes – I roast sweet potatoes in the oven, smash them with a fork and sprinkle with parmesan, and then broil for a few minutes until the tops are nice and crisp. They’re a great alternative to a sweet potato fries or a baked sweet potato when you want to switch it up.
Roasted Brussels Sprouts and Bacon is the best Whole30- and keto-friendly holiday vegetable side dish that you can make in the oven or air fryer!
This smoky roasted Brussels sprouts and bacon recipe is so dang easy to make and it’s been a fan favorite since the dish debuted on this blog way back in 2010. For a long time, I couldn’t figure out why; after all, Brussels sprouts aren’t exactly everyone’s favorite vegetable. Personally, when I was a kid, I couldn’t stand ’em.
Better with Bacon!
It wasn’t until adulthood that I discovered that the mild, nutty bitterness of these bulbous sprouts blends beautifully with smoky pork. It was the warm Brussels sprouts salad with bacon and eggs at the now-long-gone Gordon’s House of Fine Eats in San Francisco that first opened my eyes and ultimately inspired the Cavolini Al Forno recipe in my first cookbook. But with ingredients like Brussels sprouts and bacon, you don’t have to spend much time in the kitchen to produce a flavorful side dish that punches you in the face with flavor.
Can you make it in an air fryer?
Yes! The air fryer browns the Brussels sprouts and bacon bits beautifully and the cooking time is cut in half. However, the main disadvantage of using an air fryer is that most models have a small cooking capacity so you will need to cook this recipe in two batches.
How to store leftovers
If you happen to have leftovers, you can store them in a sealed container for up to four days. You can use the leftovers as the base for a fantastic scramble or frittata. Or simply heat up the Brussels sprouts and bacon in a skillet and top everything with a fried egg!
More Amazing Brussels sprouts Recipes!
Cuckoo for Brussels sprouts recipes? These Whole30 dishes are perfect for Thanksgiving and holiday dinners:
Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves – toss ‘em in a container and keep ’em in the fridge so you can make some Brussels Sprouts Chips later!)
Cut the sprouts in half…
…and toss them with melted fat of choice, salt, and pepper.
Dump them on a foil- or parchment-lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything…
…and pop the tray in the oven.
The sprouts take about 30 to 35 minutes to roast, so set your timer for 10 minute intervals to regularly rotate and flip the sprouts ’n swine.
Cooking in an air fryer?
Place half the seasoned Brussels sprouts and bacon in your air fryer basket. Air fry at 400°F for 12 to 15 minutes, tossing the contents at the halfway point. The dish is ready when the sprouts and bacon are nicely browned and there are crispy bits. Repeat the same steps with the remaining sprouts and bacon.
Taste the roasted or air fryer Brussels sprouts and adjust the seasoning if needed. Drizzle some aged balsamic vinegar on the finished dish and dig in!
Bonus: The same technique for roasting these Brussels sprouts also works with cauliflower and broccoli!
[Originally posted on November 7, 2010. Updated with new details and photos on November 2, 2020.]
Preheat your oven to 400°F with the rack in the middle.
Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves – toss ‘em in a container and keep ’em in the fridge so you can make some Brussels Sprouts Chips later!)
Cut the sprouts in half and toss them with melted fat of choice, salt, and pepper.
Dump the sprouts on a foil- or parchment-lined rimmed baking sheet, making sure to keep everything in one layer.
Sprinkle the diced bacon over everything and pop the tray in the oven.
The sprouts take about 30 to 35 minutes to roast, so set your timer for 10 minute intervals to regularly rotate and flip the sprouts ‘n swine. The dish is done when the Brussels sprouts are tender and browned and the bacon bits are crispy.
Check for seasoning and drizzle some of the aged balsamic vinegar on the finished dish.
Air Fryer instructions
Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves – toss ‘em in a container and keep ’em in the fridge so you can make some Brussels Sprouts Chips later!)
Cut the sprouts in half and toss them with melted fat of choice, salt, and pepper.
Place half the seasoned Brussels sprouts and half the bacon in your air fryer basket. Air fry at 400°F for 12 to 15 minutes, tossing the contents at the halfway point. The sprouts and bacon bits should be brown and crispy when done.
Repeat step 2 with the remaining brussels sprouts and bacon.
Check for seasoning and drizzle some of the aged balsamic vinegar on the finished dish.
Notes
Bonus: The same technique for roasting these Brussels sprouts also works with cauliflower and broccoli!
These no-bake Pumpkin Pistachio Energy Balls literally taste like little bites of pumpkin pie. Made with cashews, pistachios, dates, pumpkin and spices.
Pumpkin Pistachio Energy Balls
You can whip these up in less than 15 minutes. They’re perfect for a morning or afternoon snack, or for an after-dinner dessert. I store my energy balls in the freezer (I like them super cold), but you can also keep them in the fridge. And for a healthy chocolate dessert version, these Chocolate Fudge Snow Balls are delish and great for the holidays.
This Crustless Sausage and Spinach Quiche with Italian chicken sausage, spinach and cheese is an easy and healthy recipe for breakfast, brunch, or dinner.
Crustless Sausage and Spinach Quiche
Spinach and Ricotta Quiche and Chicken Quiche are so popular on my site, but I often get asked how to make it crustless. For this low-carb version, I made this with no crust, with chicken sausage and spinach plus I used some light cream to give the eggs more of a creamier custard texture, as most quiches have rather than a spongier baked egg texture. This turned out delicious! It’s so easy to make and is perfect for any meal of the day. For some more crustless quiche recipes, try my Crustless Quiche Lorraine and Crustless Broccoli Cheddar Quiche.
