Stuffed Hasselback Sweet Potatoes with Pumpkin Marshmallows

Stuffed hasselback sweet potatoes with pumkin marshmallows

Whenever I think of Thanksgiving I always picture candied yams or sweet potatoes. It’s a classic side dish right along with the old familiar roasted turkey. I seem to be a bit burnt out on it though. It’s a delicious dish, don’t get me wrong, I just love this updated version of it. Hasselback potatoes are very on trend in the foodie world, so you will definitely be the talk of the party! It’s so 2016 and it has such a beautiful presentation!

Stuffed hasselback sweet potatoes with pumpkin marshmallows 2

I love the fact that the skin is still attached which makes it healthier and gives it great texture. The roasted pecans add a bit of crunch and a nice depth to the flavor. I also like using homemade marshmallows because I can control the ingredients which are much better for you than store bought. I sweeten the marshmallows with honey and maple syrup which are unrefined sweeteners. Using pumpkin pie flavored marshmallows also brings in a fun twist as opposed to regular plain jane marshmallows. This recipe is sure to awaken your taste buds and wow your guests! To all those who celebrate, Happy Thanksgiving my friends!

Stuffed Hasselback Sweet Potatoes with Pumpkin Marshmallows

Ingredients

Instructions

  1. First make a batch of my Pumpkin Pie Marshmallows set aside so they can firm up.
  2. Preheat oven to 425 degrees and line a baking sheet with foil.
  3. Slice sweet potatoes into 1/8 inch thick slices. I used 2 pencils, one on each side when slicing so as not to cut all the way through. You want teach slice to still be attached like an accordion.
  4. Brush tops, sides and in between slices of sweet potatoes with olive oil. place on lined baking sheet and bake for 40 mins. or until tender.
  5. Remove from the oven and place small pats of ghee in-between each slit.
  6. Let baked potaotes cool so you can touch them. Lower oven temp. to 350 degrees.
  7. Break up 1/4 of the marshmallows into mini bite size pieces. Stuff every other slit on the potato with a mini marshmallow adding a few on top. Sprinkle tops with additional pumpkin pie spice and place back into the oven really quickly to melt the marshmallows, about 1 min.
  8. Sprinkle tops with roasted pecans and serve warm.
http://www.paleopaparazzi.com/2016/11/stuffed-hasselback-sweet-potatoes-pumpkin-marshmallows/

Paleo Delicata “Cornbread” Biscuits

Can you believe that thanksgiving is just around the corner?! It seems as though it just snuck up behind me this year, tapped me on the shoulder and stuck it’s tongue out at me…how rude! Ha Ha! I feel as though I haven’t put as much time and effort into the things I wanted to this time around. Are you feeling the same way? Why do the holidays seem to get here faster and faster each year? One of the perks of getting older I guess ;)

paleo delicata cornbread biscuit honey

One thing that is making me feel a little better is that I am finally posting my Paleo Delicata “Cornbread” Biscuit recipe for you! Hallelujah!! It’s perfect for thanksgiving and is wonderful topped with some melted ghee & honey and even drowned in gravy! I just realized I’ve been loving on these babies for 2 years now and have never shared the love with you on here! For some reason I thought I had already blogged about them, another perk to getting older, memory loss lol!

delicata alone

I created them using my favorite squash of all time, Delicata, and some incredible Pure Indian Foods Ghee. I love that their ghee is organic and grass-fed and how delicious it makes my paleo baked goods taste! I used the cultured ghee for this recipe, but you could use regular ghee if you’d like. I won’t judge you ;) Have you ever used  either of these in baked goods? They really make the best combination ever. The delicata squash has a wonderful sweet corn like flavor, that’s why it’s such a great substitute for corn. It gives a perfect flavor for paleo “cornbread”.

paleo delicata cornbread biscuits

I love using ghee in my recipes as well because it gives you that great butter flavor minus the lactose and tummy ache. And the cultured ghee is even easier on your tummy, you can read more about ghee and it’s benefits HERE. So on to this wonderful recipe, the biscuits are a little crispy on the outside but soft and moist on the inside. It’s perfect to have alongside your thanksgiving meal this year, they really are such a treat! They also not only go good with turkey, but my Paleo Chili. I hope you have a wonderful thanksgiving if you celebrate it, and if not, you will still love these biscuits!

Paleo Delicata “Cornbread” Biscuits

Makes 12 biscuits. Dough can be made the day before and stored in the fridge.

Ingredients

  • 2.5 cups almond flour
  • 3 tbsp coconut flour
  • 1 large delicata squash (roughly 1 cup cooked, can sub cauliflower)
  • 1/4 cup melted Pure Indian Foods Ghee
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp lemon juice
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash delicata squash, cut lengthwise and de-seed.
  3. Line a pan, liberally coat squash with oil and place flesh side down on pan.
  4. Cook in oven for 20-25 mins, or until tender and turn down oven temp to 350 degrees.
  5. Remove squash from oven and set aside until cool enough to scoop out flesh.
  6. Scoop cooled flesh into a food processor (it's ok if some of the skin makes it into the bowl, it's edible we just don't want all of it in there).
  7. Puree squash in processor & add in all wet ingredients, mix until well combined.
  8. Add in all the dry ingredients and mix in food processor until well combined, scoop down sides of bowl 1-2 times to make sure all ingredients get incorporated.
  9. Place food processor bowl in fridge for 30-45 mins. or overnight if making ahead.
  10. Line a baking sheet with parchment paper.
  11. Scoop 2 large tablespoons into hands and roll into a ball.
  12. Place a few inches apart on the lined baking sheet and flatten out a little bit so they resemble biscuits.
  13. Bake for 25-30 mins. or until browned on top.
  14. Slather some ghee on warmed biscuits & drizzle tops with a little honey if desired.

Notes

Can use coconut oil to make dairy-free. Can also sub in cooked cauliflower when delicata is not in season.

http://www.paleopaparazzi.com/2016/11/paleo-delicata-cornbread-biscuits/

paleo delicata cornbread biscuts ghee

*This is a sponsored post, thank you for supporting the brands that make Paleo Paparazzi possible! As always, all thoughts are 100% my own.