Yesterday I posted about Sweet Potatamole, which is a creation using sweet potatoes and avocados. It is nutrient packed and tastes outstanding.
Not to be outdone I kept my experimental hat on last night and made a sandwich for the Giants-Rams game and flat out loved it. You have to love a sandwich that comes out perfect the first time you experiment with ingredients?
So what do you do when you have a love of sweet potatoes and a love of nut butter? Well you combine them to create the Thanksgiving Day Nut Butter and Jelly sandwich of course.
I spent time emailing with Danielle of Weights and Measures about a month ago discussing eating and my favorite foods. That is when the topic of my idea for a Thanksgiving Day inspired nut butter and jelly sandwich came up along with a Thai inspired sandwich (still working on this one but I think I got it so be on the look out for that post.)
My emails always ended with not being able to find cranberry jelly. I did not want to use that canned cranberry sauce that makes that funny sound when it slides out of the jar, and who wants to make homemade cranberry sauce when you just want a nut butter sandwich right?
So on all of my trips to the grocery store I never found one (actually forgot to look a bunch of times) until yesterday. I went to the grocery store to get a couple of packages of strawberries for my smoothies. I always go to the nut butter aisle in case one is on sale and then I decided to walk down one aisle that had a ton of jelly and jam. As I was scouring the shelves for cranberry I noticed apricot, plum, black raspberry, black cherry, blueberry, red plum (Thai?), and a whole host of others. I was disappointed and then all the sudden out of the corner of my eye I saw cranberry. I picked it up looked over the ingredients and was sold.
Here is the recipe for the Thanksgiving Day Nut Butter and Jelly Sandwich:
Thanksgiving Day Nut Butter Sandwich
Ingredients: 1 Tbsp nut butter (crunchy of course), 1/2 sweet potato, 1/4c dried cranberries, 1Tbsp Cranbanero jelly, 1 pinch pumpkin spice, 2 slices ezekiel bread
Nutritional Information: 481 calories, 11g Fat, 78g Carbs, 12g Fiber, 13g Protein (67% Carbs, 21% Fat, 11% Protein — great combo for macronutrients)
- Microwave sweet potato for 5 minutes. Cut in half and peel off skin.
- In microwave safe bowl heat 2 Tbsp of nut butter for 15-30 seconds to soften if it is not already soft.
- Combine sweet potato and nut butter and pumpkin spice
- Spread nut butter on one slice of toasted bread and top with dried cranberries
- Spread cranbanero on other slice of toasted bread and combine to form sandwich.
- Serve with celery to mimic stuffing which is typically bread, sausage and celery. Obviously no sausage.