With the holidays approaching, food is first and foremost this time of year! Tons of magazines are featuring recipe’s and how-to’s for a great Thanksgiving Dinner, a lot of them overloading on sugar, dairy and gluten.
This year, as in recent years I plan to “upgrade” some of my traditional Thanksgiving usuals, making them more in-line with how I eat now (gluten and dairy-free and low in added sugar). I’m sure some of you are thinking why not enjoy the holidays and eat what you want, how you want it?
Well, I could do that but to be honest, some of my tweaks are so easy and don’t take away from the yumminess of the food, it doesn’t make any sense to ruin my diet.
Here is a recipe for mashed sweet potatoes that will be a winner on any Thanksgiving dinner table. The cashew cream replaces any dairy that you would normally use AND adds a little protein, vitamins and minerals.
- 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
- 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).
- 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.
- Drain water from potatoes and put them into a big mixing bowl.
- Add cinnamon, nutmeg, orange zest and juice, sea salt and maple syrup and cashew cream.
- 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.