I love the warmth and spices of fall food. Applesauce, pumpkin muffins, butternut soup.. you name it. I’ve eaten sweet potato in some form almost every day for the last month and drink chai tea ritually at 6pm every night. I don’t have a huge sweet tooth, so I don’t love the sweet potato casserole stuff- but I think the natural sweetness of a sweet potato is perfect.
I got my wisdom teeth out yesterday and for those of you who’ve gone through this- you spend the next few days looking like a chipmunk and living off of mush. All I ate yesterday was frozen kefir milk. So today, I got a little more creative. Not only was this recipe super easy, but it is perfect for a cozy fall day (with a mouth in some serious pain).
Polenta (also known as grits) is super popular down south- which is where I had it the first time. It’s made from corn and comes out like a thick cream-of-wheat. It is typically served with lots of cheese mixed in, but today I broke away from the cliche and came up with something a bit more fall-ish- and spiced a whole lot better.
I hope you like the recipe as much as I did!
Sweet Potato Polenta
1 Medium Sweet Potato
1/2 c. Polenta/Grits
1 tbs. Coconut oil
2 tsp. Cinnamon (adjust to taste)
1 tsp Cumin
1 tsp of Salt
Dash of Black Pepper
1.5 tsp. of Coconut sugar or sweetener of choice (optional)
Directions:
1. Prick your sweet potato with a fork about 5 times around the outside. This will help the potato cook evenly and ensure that the inside is soft. Wrap it in a paper towel and microwave for about 3 minutes. After the 3 minutes is up, flip the potato to its opposite side and microwave for anther 1-3 minutes or until it is soft all the way through.
2. While you are waiting for the sweet potato to cook, bring 1.5 cups of water and salt to boil in a medium pot. Once the water is boiling, add polenta, lower heat, and stir immediately.
3. While the polenta thickens, add coconut oil, cinnamon, cumin, black pepper and sugar (optional). Once the polenta is thick, remove from heat and let sit.
4. Split your sweet potato open lengthwise (it will be very hot so be careful!) and use a spoon to remove the inside- you don’t want the skin. Mix this into your polenta and stir with a fork to ensure that your sweet potato is evenly combined.
5. Serve sprinkled with extra cinnamon.(makes 2 small or 1 large serving)
I got my wisdom teeth out yesterday and for those of you who’ve gone through this- you spend the next few days looking like a chipmunk and living off of mush. All I ate yesterday was frozen kefir milk. So today, I got a little more creative. Not only was this recipe super easy, but it is perfect for a cozy fall day (with a mouth in some serious pain).
Polenta (also known as grits) is super popular down south- which is where I had it the first time. It’s made from corn and comes out like a thick cream-of-wheat. It is typically served with lots of cheese mixed in, but today I broke away from the cliche and came up with something a bit more fall-ish- and spiced a whole lot better.
I hope you like the recipe as much as I did!
Sweet Potato Polenta
1 Medium Sweet Potato
1/2 c. Polenta/Grits
1 tbs. Coconut oil
2 tsp. Cinnamon (adjust to taste)
1 tsp Cumin
1 tsp of Salt
Dash of Black Pepper
1.5 tsp. of Coconut sugar or sweetener of choice (optional)
Directions:
1. Prick your sweet potato with a fork about 5 times around the outside. This will help the potato cook evenly and ensure that the inside is soft. Wrap it in a paper towel and microwave for about 3 minutes. After the 3 minutes is up, flip the potato to its opposite side and microwave for anther 1-3 minutes or until it is soft all the way through.
2. While you are waiting for the sweet potato to cook, bring 1.5 cups of water and salt to boil in a medium pot. Once the water is boiling, add polenta, lower heat, and stir immediately.
3. While the polenta thickens, add coconut oil, cinnamon, cumin, black pepper and sugar (optional). Once the polenta is thick, remove from heat and let sit.
4. Split your sweet potato open lengthwise (it will be very hot so be careful!) and use a spoon to remove the inside- you don’t want the skin. Mix this into your polenta and stir with a fork to ensure that your sweet potato is evenly combined.
5. Serve sprinkled with extra cinnamon.(makes 2 small or 1 large serving)