23 Nov Thanksgiving Recipe // Mashed Sweet Potatoes with Walnuts
The Thanksgiving meal is BY FAR my favorite thing to eat in the whole, wide world. So, you can imagine the sadness I felt when November came along the year that I was diagnosed with Gluten Intolerance… I’m actually, pretty sure I cried. Like, y’all… tears were legit shed. It was a culmination of frustration that I couldn’t eat whatever I wanted anymore and sadness that I couldn’t fully experience my favorite meal in its entirety!
As a child, I would make our Thanksgiving meal with my grandmother, who taught me all of our longstanding family recipes. It was my favorite part of the holiday! 6 years ago, I was diagnosed with a Gluten Intolerance and it transformed my life. I now focus on eating clean and natural and, of course, gluten free! But I still love Thanksgiving dressing, cranberry sauce, macaroni and cheese casserole and green bean casserole! I decided to create a way for others like me to enjoy a gourmet Thanksgiving meal without the worry of gluten contamination. I have adapted all of my grandmother’s recipes (and added a few of my own) to make this meal all-natural and gluten free!
I love love LOVE sweet potatoes, and I love love LOVE Thanksgiving. But there’s one thing I don’t like about traditional Thanksgiving Sweet Potatoes… I’m not a fan of adding marshmallows and all that extra sugar that my family usually adds. So, I opted for a mashed sweet potato with an all-natural butter, walnuts and a little bit of brown sugar added. If you WANT to make this into a casserole with marshmallows, I’ve included an extra step for you!
MASHED SWEET POTATOES
Prep Time: 10 mins // Cook Time: 1+ hour // Yields: 12+ servings
Here’s what you need:
6 large sweet potatoes [washed]
1 cup all-natural, unpasteurized butter
1 cup almond milk
1 1/2 cup Organic, Raw Brown Sugar
1 cup Organic Walnut Pieces
6 Tbs olive oil
*1 Bag of Organic mini Marshmallows [Optional for the marshmallow casserole]
- Preheat the oven to 400F
- Pour 1 Tbs olive oil over each sweet potato and wrap in foil
- Bake the sweet potatoes for an hour or until they are soft
- Remove the sweet potatoes from the oven and allow to cool a little
- Peel the skins off the potatoes and place the insides into a bowl [or baking dish for those making the casserole]
- Toss the butter [in pieces] throughout the potatoes
- Using a potato masher, mash the sweet potatoes
- Pour almond milk, walnuts and brown sugar over the mixture and continuing mixing/mashing until the desired consistency is reached
- Place in warming drawer until ready to eat and enjoy!
Optional Marshmallow Casserole Extra Step
- Pour marshmallows over the top of the mixture until well-covered
- Bake the casserole for 15 minutes or until the top is golden-brown
I hope you all enjoy this recipe! Let me know if you try it this Thanksgiving!
***Photos by the VERY talented Kristen Dee Photography***