The time is officially here! Tomorrow is the day we finally fly out on our way back home to Oz! Even as I sit here typing this, and even though suitcases are packed and last minute stuff is being done before we leave it still doesn’t seem real… I don’t think it will seem real until we get off the plane in Melbourne and see our families, and even then it will probably take time to properly digest the fact that we’re there.

So you may have realised that I’m actually getting in a bit early with sharing this recipe, if you follow my page on Facebook and actually get to see my posts there, because we all know how much Facebook likes to share posts on pages with everyone (insert sarcastic emoji here!), you may have seen that I said due to leaving for holidays I will only be posting 2x week from now on, and doing a Monday + Friday thing. Well life happens, and I haven’t had a chance to develop as many recipes as I’d like to over this time so… I’m most likely just going to be sharing one post a week (sometimes two) while I’m away and getting back to normal scheduling when I get back. So apologies for that, but I guess that’s how life goes sometimes 🙂 

Anyway I wanted to leave you with this recipe before I headed off, I made this just a couple of days ago and in typical Naz fashion the idea for this recipe just came to me totally out of the blue! First up, I absolutely LOVE sweet potatoes and could probably eat them everyday for the rest of my life and never get sick of them and secondly ’tis the season for chestnuts so why not combine the two? I treated this recipe as a sweet one, drizzling some maple syrup over it when done but I think it would also work really well if you added some sausage to it, and even then you could still include the maple syrup. I’m a big fan of savoury and sweet mixed together in dishes!

In any case this recipe is delicious and could even make a great side dish for your holiday table, just adjust the serving size to your needs (this was enough for two of us).

Chestnut & Sweet Potato ‘Pasta’

Ingredients:

• 1 sweet potato (mine was 574gm/1.3lbs). You can sub butternut squash if you can’t do sweet potato.
• 250gm/9oz fresh chestnuts.
• 2 Tbsp grass-fed butter/ghee, divided (use coconut oil for vegetarian/vegan).
• 1 Tbsp cinnamon, divided.
• 1/4 – 1/2 tsp sea salt.
• Maple syrup/raw honey to serve.

Method:

Preheat oven to 180C/350F

Line a baking tray with parchment paper.

Take your fresh chestnuts and using a pairing knife score an ‘X’ into each one.

Place onto the prepared baking tray and bake for 30 minutes. Once done remove from the oven and allow to cool.

While the chestnuts are baking, prepare your sweet potato by peeling and then running it through a spiraliser to create ‘pasta’ strands.

Heat a skillet on medium heat and add in 1 Tbsp of grass-fed butter/ghee or coconut oil.

Once melted add in 1/2 Tbsp of cinnamon, then add in your sweet potato ‘pasta’ and toss to coat in the cinnamon mixture.

Add some sea salt to mix as this will help soften the sweet potato.

Once the sweet potato has cooked enough to soften, remove from the heat and place onto a clean plate.

Remove the hard shell from the chestnuts and slice.

In the same skillet as you cooked your sweet potato, add another 1 Tbsp of your chosen cooking fat on medium heat. Once melted add in another 1/2 Tbsp of cinnamon then add in your sliced chestnuts and toss to coat in the mixture.

To serve place your ‘pasta’ onto a plate and add the chestnuts on top. Serve with a drizzle of maple syrup/raw honey.

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