Hi guys! I’m Alyssa from Queen of Quinoa and I’m super excited to be sharing this recipe with you today. I’ve been a long-time Oh My Veggies fan and I know that this will be a great addition to your Thanksgiving table.
I’ve been gluten-free for over three years, and still the holiday season presents challenges for me. Even though my family is wonderful, and always cater to my food sensitivities, I still get stressed out about what I’m going to eat, what I’m going to bring and how I can make this time of year less stressful for those around me.
It’s crazy that the holidays are right around the corner–don’t you just feel like they crept right up on us? If you’re anything like me, then you usually leave holiday meal planning to the last moment possible and are left scrambling down to the exact second (maybe even 5 minutes after) your guests arrive. The last thing you want to be doing, with a house full of friends and family, is slaving away in the kitchen trying to pull the meal together.
Which is precisely where this recipe comes into play. Everyone (at least everyone I know) has sweet potatoes at their Thanksgiving table. Sweet potatoes are lovely because they not only pair nicely with turkey, cranberry sauce and green bean casserole, but they’re also good for you! But the traditional preparation–loaded with butter and cream–kind of negates all that nutrition you think you’re getting.
I’m proposing that this holiday, instead of bringing a dish that is loaded with fat and dairy, bring something that spices that table up. Something that doesn’t compromise flavor, and is still nutritious. Something like these Coconut-Chili Sweet Potatoes. I know they’re a little bit out-of-the-box, but trust me, your guests will be left wondering who made those awesome sweet potatoes!
- 2 pounds sweet potatoes
- ½ cup full-fat coconut milk
- 2 tablespoons coconut oil
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ½ teaspoon ground pepper
- Peel the sweet potatoes and cut them into 1” chunks. Add them to a large stock pot, and cover with 1” of water. Bring the water to a boil, reduce and simmer for 15 - 20 minutes until the potatoes are soft.
- Drain the water and return the pot to the stove.
- With an electric hand mixer, beat the coconut milk and coconut oil into the sweet potatoes until they’re creamy. Add the seasonings and beat until combined.
- Serve immediately, or if you want to make them ahead of time, place them in an oven-safe baking dish (preferably with a lid) and leave them warming in the oven at 200ºF until you’re ready to serve.
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