- 4 large yams or sweet potatoes
- 4 tablespoons extra virgin olive oil
- 1.5 cups almond meal flour
- 10-15 large brussels sprouts
- 1 cup maple syrup
- 1 cup macadamia nuts
- sea salt and fresh ground black pepper
- Bake sweet potatoes in oven for 45 minutes at 450 degrees until very soft throughout.
- Once cooked, remove sweet potato skins, which should peel off easily. NOTE: we decided to keep the skins on because we like skin. So that's another option for you.
- Reduce oven heat to 250 degrees.
- Using a masher, mash the potatoes until smooth consistency. They should look like mashed sweet potatoes.
- To the mash, add in 2 tablespoons of olive oil, almond meal, 1/4 cup syrup, and a few sprinkles of sea salt. Combine/knead until mixed thoroughly and flatten mixture into a 9"x13" baking dish. Place in oven with a timer set for 25 minutes.
- While the mash is baking, slice brussels sprouts thinly, and combine with remaining olive oil, syrup, and nuts. In a large sauce pan, pan-fry over high heat on the stove, tossing frequently to prevent over-burning.
- Place fried brussels sprout mixture on top of the baked potato dish, gently flatten/press down with a spoon and bake together in 250 degree oven for additional 15 minutes.
- Once done, top with sea salt and fresh ground black pepper.
- Slice and serve hot. Leftovers are very yummy cold the next day, especially because the sweet potato can be sliced and stay together easier. I kinda love (and even prefer) cold leftovers ;)
These maple pan-fried brussels sprouts with macadamia nuts can be served alone as well!