It’s October and it’s officially pumpkin season. But ya either love or ya hate pumpkin – I feel like there’s no in between! I mean, you’re either eating pumpkin bread with pumpkin butter and a side of pumpkin spice latte, or you’re on the sidelines judging.
I’m all in for pumpkin, but it seems like everyone is going all in on the pumpkin recipes lately and ya know what, I just need some damn variety in my life, okay?! As much as I wish I could, I just can’t do pumpkin all day every day for the entire month of October.
So, enter the beloved sweet potato. Sure, sweet potatoes are a lot of times used in savory dishes, but we also see them in sweeter dishes… sweet potato casserole, sweet potato yogurt bowls, etc. But fewer times do we see it in a DESSERT. Let alone in the midst of pumpkin season — yet here we are. In ALL of our glory.
Also – there is apparently some sort of pumpkin shortage right now, but no sweet potato shortage…. you’re welcome. 😉
The amazing thing about sweet potato and pumpkin, though, is that they can usually be used interchangeably pretty easily. Thus, if you are all in 100% pumpkin-mode for October, you could totally try this recipe with pumpkin in place of sweet potato! note: I haven’t tried that sub myself yet, but will be soon and will update this post afterwards. 🙂
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂
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