While apple and pear crisps have been my go-to recipes as of late, I decided it was time to pay homage to one of favorite fall veggies: SWEET POTATOES.
Some incorporate more seamlessly than others like zucchini (mild in taste) and winter squash (which adds moisture and subtle sweetness). I’ve added zucchini to my bread, butternut squash to my waffle batter and now sweet potato to this cookie skillet.
Roasted, pureed into soups or incorporated in baked goods… this versatile root veggie is screaming to be used for all your fall dishes form appetizer, to dinner to dessert!
For extra creaminess, this skillet is made wwith SunButter Sunflower Butter. SunButter makes delicious US grown sunflower butter, free of the ?top eight food allergens including peanuts, tree nuts and soy. SunButter packs as much protein and more micro nutrients, like ?magnesium, Vitamin E, zinc and iron, than traditional nut butters like peanut butter and almond butter, and contains less saturated fat.
If you make this, be sure to share with me on Instagram!
Sponsored by SunButter.