Today I am sharing one of our favorite recipes for mashed sweet potatoes. Can you believe Thanksgiving is just a week away?! The Food Network is hosting a virtual Thanksgiving feast called The Communal Table. You can enjoy my sweet potato recipe virtually, or go ahead and make some. They are quick, simple and the payoff is huge.
We all welcome you to #PullUpAChair (use this on Twitter) and enjoy the food…
Please cast your daily votes for my Thai Spiced French Fries over at Alexia Foods Facebook page …. thanks bunches. We are in the lead to be the next fry flavor, but the competition is fierce!
Any excuse I have to cook with sweet potatoes I do. Thank goodness ’tis the season!
Have you ever had anything with brown butter? If so then you know the magical flavors that it creates in your mouth. If not, then you must experience it now. Go ahead, fire up your skillet and burn some butter. I’ll be here waiting…
This sweet potato mash has a rustic, comfort food charm. In reality it is healthy and quite light.
Enjoy it as a Thanksgiving or Christmas holiday side dish or as I do…for breakfast with a side of eggs. Top with some crunchy toasted nuts too. Pecans, walnuts, almonds, hazelnuts…anything goes. Coconut milk adds so much to this recipe too.
I sprinkled a little bit of demerara sugar on top too. Have you ever had that? I love the large crystals and hearty molasses flavor. This sugar is spun in a centrifuge and is drier than other brown sugars, this makes it catch the light beautifully. It has a nice crunch too.
Does anyone know what these little pumpkin things are?
I don’t think they really pumpkins, but they sure are pretty for holiday table decorations. Are they persimmons?
I really have not a clue…
If you topped little ramekins of this mash with oats, honey and some more butter you would have my Sweet Potato Crisp recipe. If you have not tried that one then you need to. I am so in love with my new Le Creuset Mini Cocottes. Be prepared to see them in my photos all the time. The cobalt color is spectacular…then again so is every color.
I think I need them all. My bank account does not think so though.
Enjoy your holiday feast with a side salad. We love bright little pomegranate seeds and creamy goat cheese on top of our greens. Like here…
Another favorite salad is my Sweet Potato, Bacon and Pomegranate Salad with baby spinach.
Speaking of salad, we were sent some samples of Marzetti Simply Dressed Salad Dressings. We love to make our own dressings, but in a time crunch their Pomegranate flavor is an excellent pairing for holiday feasts. I added a few fresh pomegranate arils to our dressing. You can see that in the little ramekin in the photo. Pretty huh!
What is your favorite fall/winter holiday side dish recipe?
Do you love sweet potatoes as much as I do? How do you like to prepare them?
- 3 pounds Sweet Potatoes (Garnet Yams), cleaned
- 2 tablespoons Butter
- 1 cup (8 ounces) light unsweetened Coconut Milk
- fine Sea Salt to taste
- a few pinches ground Cinnamon
- Vanilla Stevia Drops, Maple Syrup, Honey or your favorite natural sweetener to taste
- dried Figs
- Coconut Flake
- Pomegranate Seeds
- Coconut Milk
- Boil sweet potatoes for about 20 minutes, be sure well submerged in water. Check to see they are fully cooked by piercing with a knife or fork. Remove from water and let them cool a bit. Remove the skins easily with your fingers. Heat butter in a small skillet over medium high heat until it is brown and bubbling, the butter will be burnt.
- Put sweet potatoes in a large bowl with brown butter, coconut milk, salt, cinnamon and sweetener. Use a masher to combine thoroughly. I used my blender and puréed until well combined.
Mashed Sweet Potato Recipe Links
- Creamy Mashed Sweet Potatoes with Carrot and Dill Savor the Thyme
- Maple Mashed Sweet Potatoes Sweet Pea’s Kitchen
- Mashed Sweet Potatoes A Sweet Pea Chef
- Mashed Sweet Potatoes with Rosemary A Food Centric Life
- Roasted Garlic Mashed Sweet Potatoes Daily Unadventures in Cooking
A Communal Table Blogger Links
Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What’s Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie
Family Fresh Cooking disclosure: I was one of the bloggers selected by T. Marzetti Company to review Simply Dressed Refrigerated Salad Dressings. I have been compensated for my time commitment to the program as well as my writing about my experience. I have also been provided products for review. However, my opinions are entirely my own and I have not been paid to publish positive comments.