Does anyone reading this have their entire Thanksgiving menu planned out already? If you do then I wish we were friends so you could help me be a more organized human. You are crushing at life. I on the other hand tend to fall somewhere in between normal slacker and professional procrastinator. So, in other words, I have no idea what the menu will look like for our Thanksgiving dinner come Thursday, but thankfully I’ve got at least one dish figured out. If you’re a bit behind like I am then today is your lucky day, because this recipe is your golden ticket to side dish success.
So here it is folks, one incredible recipe for sweet potatoes, or as they should really be called “first dessert.” I’ll go ahead and own up to the fact that if someone brings savory sweet potatoes to the Thanksgiving table I’m disappointed (and a little confused). Out of curiousity, I did a little digging around as to where the idea of adding sugar and marshmallows to already sweet potatoes came from and it turns out it’s a pretty old idea, like 100 years old. Whipped with heavy cream and sugar and then topped with marshmallows, brown sugar, and pecans, there’s little doubt this dish is the least healthy thing to grace our tables come Thanksgiving. And so, if like me you love the idea of a traditional sweet potato casserole (none of that savory nonsense), but are trying really hard to make healthy choices then this is the recipe for you. You can trust me on this. When it comes to flavor vs. health I will almost always chose flavor, but thankfully with this recipe I can have both!
The star of this revised sweet potato casserole is….wait for it…coconut oil! Yep, that magical substance does it again! What can you not use coconut oil for, am I right? I use it on everything, because it truly is an incredible alternative to butter while still being so rich and creamy, which makes it perfect for this dish. I added Nature’s Way Coconut Oil to my sweet potatoes before layering them to add an additional nutty sweetness. None of the butter, and all of the flavor.
So, now that we’ve got our perfectly flavored sweet potatoes, what would a sweet potato casserole be without a good topping? For that, I drizzled this dish with maple syrup, pecans, pumpkin seeds, candied ginger and craisins (because any form of cranberries is always welcome in my book). As the sweet potatoes bake they soak up the extra sweetness from the maple syrup and the warm spices that I tossed into the coconut oil and come out soft and tender in the middle with slightly crispy edges. Oh, yes! Mission Thanksgiving side dish complete. You’re welcome.
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