Today’s recipe is one that I never actually had at family gatherings, although I realize now why it’s so popular!
Growing up, my mom, dad, brother, and I used to troop over to my uncle’s house where there would be an incredible spread of the usual turkey, stuffing, mashed potatoes, and pumpkin pie, but my uncle was also a fan of making his infamous pineapple lasagna and plenty of other desserts. It was a gorge-fest!
I only recently discovered my love for sweet potatoes. When I was younger, the idea of a sweet potato was quite distasteful, but I think my palate has matured. This recipe yields a creamy, lightly sweetened bowl of nutrient-dense potatoes that are complimented by the melty goodness of the coconut butter and the natural sugar from the oranges….a great twist on a traditional recipe!
MASHED COCONUT SWEET POTATOES
4 medium sweet potatoes, peeled, washed, cubed
4 T. buttermilk (see below for directions on how to make your own)**
2 t. fresh ginger, grated
3 T. orange juice, preferably fresh
2 t. orange zest, grated
1 t. salt
2-4 T. coconut butter, warmed slightly (regular butter could be used as well)
1/4 t. nutmeg, freshly grated
**To make your own buttermilk, add 3/4 teaspoon of apple cider vinegar to a measuring cup. Then add enough almond milk to equal 1/4 cup. Let it sit for 5 minutes, then use as directed.
Steam the potatoes in a vegetable steamer for about 8-10 minutes until easily pierced by a fork. Add them to a large bowl along with the buttermilk, ginger, orange juice, orange zest, salt, and nutmeg. Mash everything together with a potato masher (no masher here so I used a whisk :-[). Top with the coconut butter (I use the higher amount, but if you’re watching calories and fat, the lesser amount still yields a delicious result), and dig in!
Some other Thanksgiving recipes you might like to try: