I’m pretty adventurous in the kitchen & sometimes it really bombs. I mean, cooking for my family and not just myself means I actually have to tone down the sirracha & all the spices I usually love in my food. It also means I have two picky kids who always let me know if I have made something that they like as well…. even if I don’t ask for their input (anyone else? 😂❤️)
Last night I got inspired by a recipe from a magazine I was reading… & since I can’t follow a recipe if my life depended on it because I always have soooo many good ideas to add… this is what came out of my kitchen.
First thing... Using cast iron in my kitchen is pretty much the only thing I cook in. It is pretty much the best cookware out there & I have a long time crush on it…. So make sure you make this recipe in cast iron… because it does matter.
Cast Iron Sweet Potato Succotash
- 2-3 large organic sweet potatoes (peeled & cubed)
- 1 onion chopped
- 2 T Kerrygold butter
- 2-3 T avocado oil
- 1 1/2 c shredded brussel sprouts
- 1-2 sausages chopped ( I used Ban Mi from a local butcher Pendulum) but any will work I’m sure, or leave it out for a veg version
- 2 T apple cider vinegar (Only Braggs)
- 1 T coconut sugar
- 2 lg cloves garlic crushed
- 1-2 c fresh arugula on top
- Himalayan salt to taste
Start with onions in butter on medium heat, when soft add sweet potatoes and avocado oil. Cook potatoes until getting softer add chopped sausage cook a bit. Add vinny & coconut sugar then brussel sprouts. Finish with garlic until fragrant and add Himalayan salt to your taste preference. Place arugula on top after heat is off, it will wilt a bit.
I can’t wait to have the leftovers under two backyard sunny side up eggs this morning… & seriously the veggie additions are infinite… ENJOY!
Love & Constant Improvement, Celeste