Sweet potatoes are packed with vitamins and nutritious flavors. Next time you’re in the mood for something savory and sweet, whip up some of my Honey Sweet Potato Fries. With a sauce made from your favorite JUSTIN’S® nut butter, you can’t beat this tasty treat!
JUSTIN’S® Classic Cashew Butter
1 Sweet Potato
2 teaspoons of Coconut Oil
Cinnamon
Sea Salt
1. Preheat the oven or toaster oven to 400°F.
2. Cut the sweet potato in half and then cut into about ½-inch-thick slices or wedges, resembling the size of a french fry.
3. Mix the sweet potato slices with 1 tablespoon of coconut oil, but any type of oil should be fine.
4. Sprinkle about ½ tablespoons of cinnamon or amount of your liking, over the slices and mix to coat.
5. Also sprinkle a good pinch of sea salt over the slices.
6. Evenly spread on an aluminum covered baking sheet for easy clean up.
7. Bake for 10 to 12 minutes, and then flip.
8. Bake for another 10 to 12 minutes.
9. Microwave 2 tablespoons of JUSTIN’S® Classic Cashew Butter until slightly melted.
10. Drizzle the sweet potato fries with JUSTIN’S® Classic Cashew Butter!
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
JUSTIN’S® Classic Cashew Butter
1 Sweet Potato
2 teaspoons of Coconut Oil
Cinnamon
Sea Salt
1. Preheat the oven or toaster oven to 400°F.
2. Cut the sweet potato in half and then cut into about ½-inch-thick slices or wedges, resembling the size of a french fry.
3. Mix the sweet potato slices with 1 tablespoon of coconut oil, but any type of oil should be fine.
4. Sprinkle about ½ tablespoons of cinnamon or amount of your liking, over the slices and mix to coat.
5. Also sprinkle a good pinch of sea salt over the slices.
6. Evenly spread on an aluminum covered baking sheet for easy clean up.
7. Bake for 10 to 12 minutes, and then flip.
8. Bake for another 10 to 12 minutes.
9. Microwave 2 tablespoons of JUSTIN’S® Classic Cashew Butter until slightly melted.
10. Drizzle the sweet potato fries with JUSTIN’S® Classic Cashew Butter!
Anyone who knows anything about me knows that I love to dance. Full-on dad style. If you know anything else about me, it’s that I have a huge sweet tooth. One of my favorite ways to indulge my cravings for sweets is with my almond butter bacon-wrapped dates. I make it with fresh pitted dates, crispy bacon, and JUSTIN’S® Maple Almond Butter. It’s so good it makes me feel like I could dance!
I can’t get enough of this Spicy Peanut Sauce. Fresh ginger, garlic, and of course, JUSTIN’S® Honey Peanut Butter. It’s so good I could drink it right from the bowl. Of course, I’d never do that. Maybe.
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
