Happy Thanksgiving week! I can't believe Thanksgiving is here. Will and I are driving to Charleston, South Carolina on Wednesday to spend the holiday with his family. We decided to drive (it's gonna be like 10 hours or more) and not fly like we usually do because we are bringing our new puppy Luna to meet the family! I am looking forward to lots of family time, loving on my cute nephews, relaxing, and of course enjoying a delicious Thanksgiving dinner!
I actually found this picture below of my plate from Thanksgiving at my house in San Diego from a couple of years ago....yum!!! But I think instead of the regular mashed potatoes, some colorful sweet potatoes would have been even better! Sweet potatoes are a health food powerhouse. They are an excellent source of vitamin A, vitamin C, potassium, fiber, and they taste amazing. Have you ever tried making them into mashed potatoes? If not, I highly recommend it and what better time to make them than Thanksgiving?! I hope you all have a wonderful holiday. We all have SO much to be thankful for!
I actually found this picture below of my plate from Thanksgiving at my house in San Diego from a couple of years ago....yum!!! But I think instead of the regular mashed potatoes, some colorful sweet potatoes would have been even better! Sweet potatoes are a health food powerhouse. They are an excellent source of vitamin A, vitamin C, potassium, fiber, and they taste amazing. Have you ever tried making them into mashed potatoes? If not, I highly recommend it and what better time to make them than Thanksgiving?! I hope you all have a wonderful holiday. We all have SO much to be thankful for!
Here's the recipe (inspired by Fitness magazine) for the mashed sweet potatoes:
Ingredients:
Ingredients:
- 2 pounds of sweet potatoes (I used this bag of already cut sweet potatoes from Trader Joe's, but if you want to chop up your own it would be roughly 4-6 potatoes depending on the size)
- 1 cup of coconut milk
- 1/2 tablespoon of fresh ginger (I think more than that makes the ginger too overwhelming)
- Salt & pepper to taste
Directions
- Preheat oven to 350 degrees.
- Coat sweet potatoes with coconut oil, add salt and pepper and bake for 50-60 minutes until golden brown.
- Blend potatoes with coconut milk and ginger until smooth (I started using a Vitamix and then switched over to a mixer because it's pretty thick for a blender!) You can add additional coconut milk as needed.
- Season with salt and pepper after fluffy and enjoy as a Thanksgiving dinner side dish! Next time I would also sprinkle some cinnamon on top!
*Stay tuned for a special Thanksgiving post tomorrow! :)
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