Just because Thanksgiving is over, doesn't mean the good eats have to end!
Sweet Potato Fluff
It's basically whipped sweet potatoes. I whipped four boiled sweet potatoes with 1/4-1/2 cup of coconut milk (just enough to puree it, you could use a full-fat milk, or a mix of half butter/olive oil half low fat milk, instead). I used a food processor for max fluffiness, but a blender or a really strong serratus anterior muscle for mashing, would work as well. This was deliciously smooth and rich in vitamin A and fiber (they also don't have a high glycemic index, meaning they don't spike your blood sugar, and they are aren't dirty dozen).
All I can say after tasting mashed sweet Ps is: move over (white) mashed potatoes! There is a new spud in town.
Also, I thought I'd re-post one of my most popular recipes:
Rosemary Roasted Nuts
A delicious spin on traditional salted nuts, the rosemary herb will make you feel like you are snacking on Thanksgiving dinner! These nuts are salty, savory, and slightly sweet. A perfect treat for Fall.
4 1/2 cups unsalted nuts (such as almonds, pecans, and walnuts)
1/4 cup dried rosemary leaves
1/4 cup maple syrup or honey
1/4 cup non-hydrogenated margarine or coconut oil
2 teaspoons sea salt
Place nuts on a parchment paper-lined baking sheet and bake at 350F for 10 minutes (this should toast the nuts slightly). While toasting, mix the remaining ingredients in a large bowl. Place toasted nuts in the bowl and mix to coat (the heat of the nuts will melt the margarine). Place coated nuts back on the parchment paper and bake for another 10-15 minutes, stirring at the half-way point. Store cooled nuts in glass jars. Note: this recipe makes a TON (about 5 cups); great for giving as gifts or freeze the leftovers.