Thanksgiving is next week. Really? Where is time going!? At this point in the season, I’m usually so on-top of my food game for the holidays. But this year, I feel like I’m still wrapping my head around the fact that its fall! Which, by the way, I am loving. The fireplace is fully stocked daily, and driving around town has become more like a scenic route with all the leaves changing colors. Unfortunately, I am not your average basic bi*** nor a fan of PSL (pumpkin spice lattes), but I had tea for the first time in a long time yesterday, and I didn’t hate it! Note to self: should probably drink less coffee and more tea… I’ll let you know how that goes.
Many of us tend to get sucked into the holidays and veer a little too far off our healthy lifestyles. It is SO easy to do this time of year. With family traditions, friends-giving, and dining at your aunt Penelope’s house, sometimes we can’t escape the gluten, sugar indulgent meals. Except, one of my favorite suggestions is to be apart of the fun. Take control and offer to bring a dish. This way you can at least feel a little guiltless about one item on your plate. Also, can never go wrong by doubling up on the protein!
Since you will most likely be dining with other people that don’t eat paleo, or gltuen-free, you of course should bring a dish that blows them away! Something so good, they will want the recipe
During Thanksgiving when I was growing up, we had all the classics. But recently, one I really wanted to paleo-ize was candied sweet potatoes. I’ve had candied sweet potatoes/yams various ways, but my favorite was always the dish that had soft fluffy marshmallows on-top. Over the next week I will be sharing with you a few of my favorite Thanksgiving dishes revamped to suit a healthy lifestyle. But don’t you worry, taste and presentation will not be compromised.
- 2-4 lbs sweet potatoes, peeled and punctured
- 4 tablespoons grade b maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon coconut sugar (optional)
- 1 bag of Dandies Mini Marshmallows
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Steam or boil your sweet potatoes until tender. Drain and set aside in large bowl.
- In a skillet, melt your coconut oil on medium-low and then add the maple syrup and vanilla and whisk for a few minutes until liquid in combined and bubbling. Add liquid to sweet potatoes along with the cloves, cinnamon, and salt. Using a potato masher, or fork, roughly mash the potatoes and integrate the spices and liquid. I like them to be chunky instead of smooth, but it is your preference.
- Lastly, pour mixture into a square glass dish or casserole dish and sprinkle mini marshmallows on top. To finish, sprinkle coconut sugar over mellows.
- Cover the sweet potatoes loosely with foil and cook for 30 minutes. When almost ready to serve, remove foil and cook for another 10-15 minutes until mellows are melted and golden brown.