Apple Cinnamon Rolls with Cream Cheese Chai Frosting.
Oh hey, hi! Happy Thursday!!
I’m pretty excited today because 1) I have this incredible recipe to share, 2) it’s finally time to start talking Thanksgiving things and 3) it’s Thursday, which means it’s almost the weekend!!
First, I am just going to put it out there that my goal for this post is to stick to the recipe because it is SO good that it truly needs to be the one and only focus of this post.
OKok and for some reason I feel like I have done way too much talking this week. All of my posts the last three days have been well over a thousand words… and well, I am fearful I’m going to bore the heck out of you guys with all the current thoughts that are running through my brain. Can you say cookbook stress, holiday recipes, the family Christmas gift exchange (wait, what???), the little brother competing halfway across the world in snowboarding (for real, I mean, he’s only 16!), the fact that we have zero snow here and it’s November 3rd…it did snow Tuesday night but Wednesday was beautiful and it all melted ?. Ahh yeah, I’m basically a basket case, I know it.
Sooo, let’s just talk all things sweet potatoes. Sound good? k. Cool!!
Guys, in all honesty, these might just be one of my most favorite sweet potato recipes ever. Like they may even beat my mom’s sweet potato casserole, which is saying a lot. These are just mouth wateringly delicious.
I’m talking melt in your mouth, eyes rolling back, can I please have another, kind of good. YES, for real, no messing around.
Here’s what I did, I took the idea of sweet potato casserole and simplified it a bit into these cute little smashed sweet potato rounds.
What I love is that instead of having a creamy consistency, like traditional sweet potato casserole, these little rounds have great texture combined with amazing flavor.
Leaving the skins on allows them to get all nice and crispy in the oven, it’s truly the best thing ever. I’m the type of person who LOVES skins, maybe not in my mashed potatoes on Thanksgiving Day, but any other day I am all about leaving the skins on. They add texture and flavor and I just love um. So clearly, these sweet potatoes are my kind of thing. And while they are good enough on their own…roasted with a little cinnamon and vanilla, I went a step further and added BOURBON MAPLE BUTTER. Yes, yes, YES. If you do not drink alcohol that’s no problem, just leave the bourbon out, this is really all about the maple and butter. Oh my gosh, so freaking ridiculously good!
Fair warning, these pint-sized taters are sweet, but in a really good, really perfect, and oddly savory way. Plus, it is Thanksgiving, we’ve been planning for this meal since…last year? And I just think that sweet potatoes are one of those recipes that need to be kept on the sweet side. Although, that does not mean these would not be perfect for any other day of the year, because trust me, I will be making these at least throughout the winter.
So here’s how these crispy roasted sweet potatoes with bourbon maple butter go down.
First off, trust me, this is a million times easier than any sweet potato casserole you may have plans to make, and ahh, these are probably way better too. Just sayin’.
Alright, so you roast your sweet potatoes, give them a light smash with a fork, so that you can flatten them just slightly and allow for some of the sweet potato to get a little crisp, then drizzle on a little of that bourbon maple butter and then roast a little more. In the meantime, toast up some pecans with a hit of cayenne – to balance out all the sweet. Then sprinkle on the pecans and serve, drizzled (heavily if I might suggest) with that maple butter.
Eat, then maybe forget a little about second helpings of turkey and instead go back for these most delicious sweet potatoes! <–yes, the would be me…and my mom for sure.
So you convinced? These are a must make, right? Maybe cook them up for a taste test tonight?! <–do that. 🙂
Oh um, I’ll just have a little sweet potato with my bourbon maple butter…cause it’s Thanksgiving, and we can.
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PS. The crispy edges? Game changing.
Made these for a Friendsgiving, and they were amazing! I just added a bit of cayenne pepper to the maple butter drizzle to balance the sweetness.
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
This sounds amazing! Is there a way to make ahead? What would you suggest? Thanks so much!
You could try making through step 4 and see how that works for you! I hope you love this recipe, please let me know if you give it a try! xx
I didn’t have any bourbon, so I left it out. It was still really good with the combination of cinnamon, maple, butter, and pecans.
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
Salted or unsalted butter?
I love using salted butter. I hope this recipe turns out well for you, let me know if you give it a try! xT
This was amazing and so pleasing to my guests and I. Thank you for your healthy and nourishing recipes!
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
Can these be made ahead?
I would make through step 4 and then finish the recipe the day of serving. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Omg, I never want to eat sweet potatoes any other way. So good.
Thank you Melissa! xTieghan
Oh how I love this recipe!
These are truly awesome. New Thanksgiving staple!!!
Thank you Frances!
This is my new favorite food. Oh. My. Goodness.
Thank you Lauren!
We made these as a side dish for a dinner party and they were easy and delicious! Thank you!
Thank you Jennifer!