Thanksgiving Sweet Potatoes with Rosemary Compound Butter

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There’s something quite appealing – get it? a-peeling 🥔🍠 (🤓) – about a side dish that tastes incredible but requires very little effort.

In this case, there’s no peeling potatoes, no chopping, and no mashing. And best of all, a lot of the prep can be done in advance!

This easy recipe has all of the flavors that you love about Thanksgiving in one, easy to make, easy to serve, side dish. I hope you enjoy!

Serves 8

• 8 small/medium sweet potatoes
• 1 tbsp fresh rosemary
• 1/2 tsp dried thyme
• 1/4 tsp sea salt
• 1/4 tsp dried celery seed
• 4-5 dashes of cayenne pepper
• 4-5 grinds of black pepper
• 1 stick of vegan butter
• chopped pecans and dried cranberries

Take out one stick of vegan butter and let it come to room temperature on the counter. About 30 minutes.

In the meantime, pre-heat the oven to 375 degrees and then wash and dry the sweet potatoes. Place the sweet potatoes on a lined cookie sheet and poke a few holes in each one with a fork.

Bake for 45 minutes or until fork tender.

While the potatoes bake, roughly chop the rosemary (leaves only) and place them in a food processor along with the dried thyme, celery seed, salt, cayenne, black pepper, and softened butter. Mix until very well combined.

This can be mixed by hand instead if desired, just chop the rosemary a bit finer.

Then firmly press the butter into a bowl, cover, and refrigerate until needed. It should rest for a minimum of 30 minutes but this can be prepared several days ahead to make things easy!

When the potatoes are tender, slice down the center and add a generous helping of chopped pecans and cranberries. Then add a 1-2 tsp of the chilled compound butter on top and let it melt over the top. Finish with a few grinds of freshly cracked black pepper and enjoy!

Note: This may make more compound butter than you will need. The leftovers a great for sautéing veggies or simply spread on sourdough toast the next day 😊

Also you can bake the sweet potatoes a day in advance and then just warm them in the oven before topping and serving.

Happy holidays!