Thanksgiving’s menu is about tradition. This is how I traditionally serve sweet potatoes on this holiday. The recipe takes the ordinary casserole with marshmallows and jettisons it to up to a different plane. I have served these many times and the reaction is always the same. “Wow, those sweet potatoes are really great! Can I have the recipe?” I originally shared the recipe before Thanksgiving 2015, but traditions are about repetition. So here it is again. I hope it becomes part of your holiday tradition.
1 – 2 medium fleshed orange sweet potatoes, thinly sliced
1 can coconut milk
1/2 cup raw cashews
2 tbsp cornstarch
1/4 cup sugar
1/2 tsp vanilla
1/2 tsp salt
Put the sliced sweet potatoes in greased muffin cups. Stack the slices above the level of the top of the cups. This will give the top layer of slices crinkled edges. Blend the rest of the ingredients. It is alright to leave some small cashew chunks. They will give the dish additional texture. Slowly drizzle the coconut milk batter into the muffin tins until they are full of liquid. Bake in a 350 degree oven for 30 minutes. Let them cool 5 to 10 minutes to make the potato cups easier to remove from the pan.
You can find this and other recipes in my book Satisfy Thy Mouth. More than just a cookbook, it is a resource which explains how health changes are possible without the struggles most people face. Buy your copy today and enjoy this and other delicious plant based recipes for the holidays or read it online at our Free Online LibraryShare This: