Monday, November 25, 2013

Creamy Sweet potatoes (or yams) with Pecans

It is not Thanksgiving without the yams or sweet potatoes. I know not everyone loves them but, there are usually some that do. My mom always makes them she uses lots of butter and brown sugar, and puts marshmallows on top and toasts them. It is always the trick not to let them burn.  It is fun to have traditions with foods that bring back happy memories. This is an idea I found to make your sweet potatoes a little healthier for Thanksgiving. I don't think I have ever whipped sweet potatoes. I was pleased how creamy and good they tasted. Yum! I love sweet potatoes and yams, and am always looking for new ways to eat them.

4 large sweet potatoes cut in half
1 C coconut milk
1 tsp vanilla
1/2 tsp sea salt
1/4 tsp ground pepper
1/8 tsp cayenne pepper
1/2 tsp cinnamon
1/4 tsp nutmeg (fresh grated if you have it)
optional: 1 tsp cardamom
1/4 C chopped up pecans

Directions  (heat oven to 325)
1. Bring a large pot of water to boiling. Place the sweet potatoes in the pot. Cook until they are soft when poked with a fork. 
2. Take off the peels and whip until they are all blended.
3. Pour in the coconut milk and whip until all creamy.
4. Whip in the the vanilla, salt, pepper, cayenne, cinnamon and nutmeg (*cardamom optional). Beat until nice and smooth.
5. Put in casserole dish. Sprinkle on pecans. Heat in the oven about 8 to 10 min. Until it is warmed all the way through. Serve warm. 

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