Preparing for Thanksgiving! (Recipe Inside)
  • A few pounds of sweet potatoes, peeled and chopped into medium size chunks
  • 1 orange, zested and juiced (optional but gives the dish a nice flavor)
  • cinnamon, to taste
  • nutmeg, to taste
  • pinch of sea salt
  • 1-2 tbsp maple syrup
  • ½ cup raw, unsalted cashews, soaked overnight, rinsed and drained
  • water
  1. Place sweet potatoes in big pot and fill with cold water. Turn flame to med-high and boil potatoes until soft (when you can stick a fork in them and the fork comes out easily, they are done).
  2. While potatoes are boiling, make the cashew cream. Add cashews to high-speed blender with ⅓ cup of water (or more, depending on desired consistency). Blend on high until well combined and creamy.
  3. Drain water from potatoes and put them into a big mixing bowl.
  4. Add cinnamon, nutmeg, orange zest and juice, sea salt and maple syrup and cashew cream.
  5. Using hand-held mixer, mix well to combine. Taste and adjust seasonings and sweetener as needed. No mixer? No problem -- mash potatoes by hand for a chunkier style.
  6. Enjoy!
Recipe by Helping Bodies Heal at