This post was designed to showcase a delicious sweet potato and avocado combination Kara and Heather came up with during our Memorial Day celebration. As the simplicity of the recipe became apparent, I called Heather saying, “This is too easy. What should I serve with it?” The truth is, the whole meal is simple, easy, and takes no time at all. Just the way I like it! So follow along… its extremely simple.
Mashed Sweet Potatoes
- 2 Sweet potatoes
- 1 avocado
Boil the sweet potatoes for 15-20 minutes depending on the size. Add cooked sweet potatoes and avocado to food processor and process until smooth (not runny). Yeah, that’s it. No oil or butter required. The avocado adds a delicious accent and thickness to the potato. It tastes just like the sweet potato casserole my Grandma used to make (without the butter, brown sugar, milk, and marshmallows).
Portabello Hot Wings
- 2 portabello caps, cleaned and cut
- ¼ cup of Franks Buffalo Wing sauce
- 1 tbls agave nectar
- Nutritional yeast
Whisk wing sauce and agave together. Coat chopped portabello caps then top with nutritional yeast. Cook at 350 degrees for 10 minutes. Just enough to warm. Don’t cook too log or mushrooms will shrivel and shrink. Serve with a leafy green and enjoy.
