Dressed Up Sweet Potatoes

We are down to just one sweet potato left from Bruce & Julia’s garden. We ate some and I gave a couple away to friends, because they gave me so many. And now we are down to just one.

I cooked one the other day and dressed it up with some toasted pecans and Bella La Crema rum butter Bella La Crema and served it next to some grilled kielbasa and corn on the cob. YUMMY!

As I often do, I was making this up as I went along. In case you haven’t noticed, I like to cook this way. 🙂 I only used a few simple ingredients, but as I say, simple is often best.

It was just the two of us, so one of these HUGE sweet potatoes was more than enough.

1 large sweet potato, peeled and cubed

1/2 cup toasted pecans, chopped

1-2 TBSP hot honey

1-2 TBSP Bella La Crema Morello Rum butter

Boil the sweet potatoes first for about 7 minutes, then drain.

Toast the chopped pecans for about 2 minutes. I sauteed them in a little olive oil.

Add the par cooked sweet potatoes and honey and continue to cook for about 5-7 minutes, stirring frequently. Add the rum butter at the end of the cooking process and incorporate into the sweet potatoes. Add a little chopped parsley right before serving, just to make them look pretty and serve next to your favorite entrees.

Once again, this is simple, easy-peasy and delicious. Thank you again Bruce and Julia for the gifts that just kept on giving. We have thoroughly enjoyed them all. 🙂

Life is short. Enjoy it while you can and make the most out of everyday. Live life to the fullest. Have a great day and make everyday great. ‘Til next time.