Brown Butter Sage Mashed Sweet Potatoes

Brown Butter Sage Mashed Sweet Potatoes - Elevated mashed potatoes using brown butter and sage. (dairy-free/paleo/vegan-friendly)

If you are not on the brown butter train, then you need to hop on board, real fast! The basic technique of melting butter at a certain heating point, not only changes the chemistry but also the flavor and aroma. Preparing butter in this way not only enhances the flavor of whatever you put into it but it also adds a rich nutty taste to the dish. 

So how do you make it? Well, it’s very easy actually! Add a stick of butter (I personally use pasture-raised butter or clarified ghee) to a pan on medium heat. As the butter slowly melts, swirl the pan occasionally to be sure the butter is cooking evenly. 

You will notice that the color will turn from yellow to golden-tan to, finally, a toasty-brown. You will know that the butter is ready to take off the heat when you smell that nutty aroma! Transfer brown butter into a heat-proof bowl to cool. 

So now that you are a pro at browning butter, we are taking it up a notch! When you melt the butter, simply add fresh sage leaves and mashed garlic. The infusion of flavors pairs perfectly with the subtle sweetness that is sweet potatoes. 

Speaking of pairing, I will share the best main course that will couple perfectly with this recipe so stay tuned! In the meantime, you can use brown butter in just about any sweet or savory recipe.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Brown Butter Sage Mashed Sweet Potatoes - Elevated mashed potatoes using brown butter and sage. (dairy-free/paleo/vegan-friendly)

Ingredients

• 4 medium sweet potatoes (peeled and cubed)

• 1 stick butter (pasture-raised, clarified ghee, or vegan butter)

• 4-6 fresh sage leaves

• 2-4 cloves of garlic (mashed)

• ½ cup plant-based milk

• S&P

Directions

1. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, about 16-20 minutes. Drain and return potatoes to the pot. 

2. Use a potato masher to mash potatoes until smooth.

3. Meanwhile, prepare the brown butter by adding a stick of butter to a pan on medium heat. As the butter slowly melts, swirl the pan occasionally to be sure the butter is cooking evenly. Add fresh sage leaves and mashed garlic while butter is cooking. As soon as the butter turns to a toasty-brown color, take the pan off the heat. Strain and transfer brown butter into the pot with the mashed potatoes. 

4. Discard sage leaves. Mince garlic cloves and add to mashed potatoes. Add milk, salt, and pepper, and combine. Season to taste and serve! 

Notes

• If you would like to fry a sage leaf as a garnish, add a small pad of butter to a pan and fry in butter for 2-3 minutes on medium heat. 

• You can use regular potatoes for this recipe as well. 

• If you would like to mix things up/I love using half ghee/half butter for this recipe!

• Makes 6-8 servings

Vibrant Pea Pesto Pasta Salad

Vibrant Pea Pesto Pasta Salad - Pasta salad that is made with fresh ingredients and loads of flavor! Dairy-free, gluten-free, and vegan.

As we enter spring, I wanted to create a pasta salad that showcases the vibrant colors of green! Not only is this recipe a crowd-pleaser, it’s also highly nutritious. As you may have already guessed, pesto is the star in this dish.

Where are my pesto lovers at!? Pesto is my absolute favorite when it comes to dips, sauces, or just straight out of the bowl. Unfortunately, most restaurants or pizzarias will have pesto that contains dairy. I either bear through it and deal with the repercussions later or just bring my own, lol.

This pesto is a lot like my 5-ingredient vegan pesto but with an upgrade. The pesto used in this dish contains more greens like arugula and watercress as well as one of my favorite vegetable, peas!

Other bright and colorful green vegetables that are added to this pasta salad are asparagus and broccolini. Like most of my pasta dishes, I use Banza pasta. Banza is a great gluten-free option that also contains a higher amount of protein, fiber, and less net carbs than most traditional pastas out there.

This vibrant pea pesto pasta salad is great on its own but also perfect as a side dish for your meal preps. Add a side of grilled chicken and you’re good to go!

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As a Banza ambassador, I’m excited to announce that the first person who makes this dish and provides feedback will receive coupons for free Banza pasta! To qualify for this giveaway you must:

1. Make this recipe!

2. Leave a comment below.

3. Post in your Instagram story or feed a picture of your finished dish and add #fromtherootsblog .

I was not financially compensated for this post. All recipes, photos, and opinions are my own.

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Vibrant Pea Pesto Pasta Salad - Pasta salad that is made with fresh ingredients and loads of flavor! Dairy-free, gluten-free, and vegan.

Ingredients

• ½ cup frozen peas

• 1 bunch broccolini

• 1 bunch asparagus

• ½ lemon (juice)

• 1 box (8 oz) Banza pasta rotini

PEA PESTO

• 7-9 raw almonds

• 4 cloves garlic

• ½ cup peas (frozen)

• 1 cup packed fresh basil

• ½ cup packed watercress and arugula

• ⅓ cup nutritional yeast

• ⅓ cup EVOO

• ½ lemon

• S&P to season

Directions

1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta and cook according to package instructions. Drain and set aside. Drizzle with oil of choice and toss to prevent noodles from sticking.

2. While pasta is cooking, blanch asparagus and broccolini by filling a medium saucepan halfway with lightly salted water. Bring to a boil. While the water is heating, prepare the asparagus by breaking off any tough, white bottoms and cutting the spears into 1 to 2 inch sections. Add the asparagus and broccolini to the boiling water and lower the heat slightly to maintain a simmer. Cook for about 2 minutes and drain the hot water. Add the veggies to an ice bath after to stop the cooking process. Drain and set aside.

3. Make pesto by adding almonds and garlic to a food processor and pulse until finely chopped. Add the rest of the ingredients except oil and blend until combine. Slowly add in the olive oil until creamy and smooth, scraping down sides as needed. If mixture is too dry, add a little water. It should be thick but pourable.

4. Taste and adjust flavor as needed; set aside.

5. Add cooked pasta, broccolini, asparagus, and peas to a mixing/serving bowl and top with pesto. Squeeze half of lemon and toss to combine. Garnish with herbs, S&P, pine nuts, or hemp seeds (optional).

6. Best served fresh at room temperature. Store in refrigerator for up to 4 days.

Strawberry Basil & Goat Cheese Crostini

An elegant and simple appetizer to serve or to bring to any party!

A crostini is a small piece of toasted bread that is best served with toppings. You can really do any toppings for this crostini, but my favorite is with this strawberry basil and goat cheese.

This recipe is similar to bruschetta given the tomatoes, basil, and garlic. However, instead of your regular bruschetta, I’ve added a twist with the strawberries, goat cheese, and balsamic glaze. The tartness in the goat cheese pairs really well with the sweetness of strawberries. What really takes this crostini to the next level is rubbing the toasted bread with garlic. All you have to do is simply cut a garlic clove in half and gently rub the cut side of the garlic clove over the toasted bread. What a game changer!

Strawberry basil & goat cheese crostinis make the perfect appetizer for any party or occasion! Whether it’s for a romantic Valentine’s dinner, a picnic, or a small get together, know that these crostinis won’t take much of your time but will still impress!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients

• 1 whole grain bread (or baguette)

• 4 oz goat cheese (softened)

• 2 garlic cloves

• 1/4 cup fresh basil (chiffonade)

• 1 cup chopped strawberries

• 1 cup chopped cherry tomatoes

• 1 Tbsp extra virgin olive oil

• 1 Tbsp pure maple syrup (or honey)

• S&P

• extra virgin olive oil (for cooking)

• balsamic glaze

instructions

1. Preheat oven to 375 degrees.

2. Slice your bread and place them on a baking sheet. Spray or brush both sides of bread with olive oil.

3. Bake the bread for 12-15 minutes until golden brown, flipping the bread slices halfway through to ensure both sides are toasted evenly.

4. While bread is baking, in a small bowl, combine chopped strawberries, cherry tomatoes, and basil to olive oil, maple syrup, and salt and pepper until fully combined. Taste the mixture to make sure the desired full flavor is there.

5. Once the bread has slightly cooled, gently rub garlic cloves on each slice.

6. Spread softened goat cheese on each slice and top with the strawberry basil mixture.

7. Drizzle balsamic glaze on top and enjoy!

Notes

1. I like using this balsamic glaze brand but you can get this at any grocery store in the condiment/vinegar section!

Healthy Sweet Potato Casserole

Perfect for the holidays or as a side dish! Bonus - vegan, gluten-free and naturally lower in sugar.

Let’s be honest, the only time I think about eating sweet potato casserole is during Thanksgiving; amiright?! Like a complete cooked turkey, it seems like sweet potato casserole only falls within a Thanksgiving side dish category.

Maybe after you make this, you can see that this side dish can be made year-round! I’m thankful for that because when recipe testing a month before Thanksgiving, I was glad this could be eaten with most any dishes. For example, we had this casserole with my pecan crusted spiced salmon and broccolini and it was amazing!

When it comes to sweet potato casserole, I have noticed the toppings can fall within two categories: marshmallows or with a crunchy texture. I fall in the crunchy texture category 100%! Personally, I am not the biggest fan of marshmallows (I know, I know -- crazy, right?). If you enjoy marshmallows, you can still go that route.

What I love about this recipe and what sets this casserole apart from the rest is the secret ingredient: oranges. After watching Samin Nosrat’s Salt Fat Acid Heat on Netflix, she made a good point that many Thanksgiving dishes lack acid which is why cranberry sauce is often served. With that in mind, I knew I needed to change that! I’m so glad I did because the orange zest and juices completely elevate the spices and sweetness in the sweet potatoes perfectly!

The rest of the ingredients are pretty standard for a traditional sweet potato casserole sans butter and heaping cups of sugar. To make them naturally sweeter without adding so much sugar, I simply baked the sweet potatoes instead of boiling them to maintain their natural sweetness.

With Thanksgiving in mind, I would bake the sweet potatoes a day before the big day so that when you are at the point of cooking all your casseroles/side dishes, you will just need to prepare the mixture and topping and pop them in the oven 23-30 minutes. It’s that easy.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Healthy Sweet Potato Casserole with a crunchy nut topping - Perfect for the holidays or as a side dish! Bonus - vegan, gluten-free and naturally lower in sugar.

ingredients

• 3 large sweet potatoes

• 1 cup plant based milk

• 1/4 cup orange juice (1/2 orange)

• Zest of 1/2 orange

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1/4 tsp nutmeg

• 1/4 tsp allspice

• 2-4 Tbsp pure maple syrup

• 1/2 tsp salt

Crunchy Nut Topping

• 1/2 cup chopped pecans

• 1/4 cup chopped almonds

• 1/3 cup GF old fashioned oats (regular is fine)

• 1/3 cup GF all purpose flour (regular is fine)

• 1/2 cup light organic brown sugar (coconut sugar is fine)

• 4 Tbsp cubed coconut oil

instructions

1. Preheat oven to 400 degrees.

2. Use a fork to poke holes in sweet potatoes and place potatoes on a foil-lined baking sheet.

3. Roast for about 45 min to an hour or until fork tender. Allow potatoes to cool for 5-10 minutes before discarding the skin.

4. Lower oven temperature to 350 degrees while potatoes are cooling. Spray an 8x8 inch pan or a 1 ½ quart to 2-quart oven safe baking dish with nonstick cooking oil. Set aside for later.

5. Place sweet potato flesh in a large bowl and add milk, seasonings, orange juice and zest, and maple syrup. Use an electric mixer or potato masher to beat mixture until smooth and creamy.

6. Pour mixture into a prepared baking pan and smooth top.

7. To make the crunchy nut topping: Whisk together nuts, oats, flour, sugar and oil.

8. Sprinkle topping all over the sweet potato mixture.

9. Bake for 25-30 minutes or until the top is golden brown. Remove from oven and let cool for 5-10 minutes.

Notes

1. You can make this casserole ahead of time! Cover and place in the fridge. When ready, bake as directed.

2. If you do not have coconut oil, you can use vegan or regular butter.

3. Don’t make the mistake I did and use quick oats! First bake is crunchy but reheating will make the topping mushy so use old fashioned oats!

4. I love using Spice Islands seasonings for this recipe, particularly their ground saigon cinnamon!

Roasted Acorn Squash with Maple Tahini Drizzle

Roasted acorn squash with maple tahini drizzle - perfect for that simple healthy side dish for Thanksgiving!

Who else is excited for Thanksgiving like me? The food, Macy’s Thanksgiving Day parade, napping after being full!? Thanksgiving will be here before you know it so if you are hosting Thanksgiving at your house or wondering what you can bring as a side dish, you are probably planning everything now!

As a side dish, this acorn squash with maple tahini drizzle will soon become a yearly Thanksgiving staple. The squash is cooked in one pan while the drizzle is made in a small jar, making clean up quick and painless. The recipe will not take up much space or equipment so you can continue spending more time on the turkey and other fixings. Not only is it quick to make, but the ingredients are also very simple!

Bonus! I have teamed up with Wayfair on how to make your Thanksgiving table setting simple yet beautiful! The pieces I have chosen were inspired by my home roots. Thanksgiving is all about family so the colors were inspired by my mother’s favorite color, purple, speckled in the centerpiece with gold furnishings all centered around a rustic/country theme. You may think the rustic theme has been overdone, but personally, I love it! I grew up in Georgia so I was often surrounded by country beauty.

To make your table setting really pop, add fresh flowers like mums, black-eyed susans, and magnolias. Adding foods like pumpkins, persimmons, pomegranates, and pears will tie the theme together.

Get creative and have fun!

Wayfair Thanksgiving Table Ideas:

Farmersville Buffalo Table Runner // More Table Linens	Pumpkin Decorative Accent // More Thanksgiving Decorative Accents	Ceramic Petite Pumpkin Cocotte // More Dutch Ovens & Braisers	Place Card Holder // More Place Card Holders
Cucina Wood Cutting Board // More Cutting Boards	Pacifica 10" Dinner Plate // More Plates & Saucers	5 Piece Flatware Set // More Flatware Sets	Lebanon Glass Champagne Glass // More Wine & Champagne Glasses
Round Wire Napkin Rings // More Napkin Rings	Sunderland Napkins // More Cloth Napkins	DIY Flower Black Eyed Susan // More Artificial Flowers	Mum Floral Arrangement // More Floral Arrangements
Magnolia Leaf Garland // More Garlands & Swag	Faux Persimmon Stem // More Floral & Flower Stems	Salt and Pepper Shaker Set // More Salt & Pepper Shakers	Rustic Decorative Bowl // More Decorative Bowls
Stoneware Covered Casserole // More Baking Dishes	3 Piece Candlestick Set // More Candle Holders	Thankful Serving Platter // More Serving Dishes & Platters	Regina Cake Stand // More Cake Stands

I was not financially compensated for this post.

Bonus: To turn this recipe into a soup: Peel the skin off of the acorn squash and blend into a blender with 1 cup plant based milk. Feel free to season to taste and add maple tahini drizzle to garnish!

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INGREDIENTS

ACORN SQUASH

• 2 acorn squash

• 2 Tbsp EVOO

• 1 tsp ground cinnamon

• 2 tsp raw cane sugar

• 1/2 tsp salt

• 1/4 tsp pepper

MAPLE TAHINI DRIZZLE

• 1/4 cup tahini

• 3 Tbsp water

• 1 Tbsp pure maple syrup

• 2 tsp apple cider vinegar

• S+P season to taste

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Cut acorn squash in half and take out the seeds. Then slice each half into 1/2 inch slices.

3. In a large bowl, toss acorn squash, oil and seasonings to combine.

4. Transfer to two sheet pans lined with parchment paper.

5. Bake in the oven for 30 minutes or until squash is cooked through and edges are crispy. Will need to flip for the first 15 minutes.

6. While the acorn squash is cooking, add all ingredients for the maple tahini drizzle in a small mason jar and whisk until combined.

7. When the acorn squash is cooled, pour the maple tahini drizzle over the acorn squash and top with pomegranate arils and peptitas.