So, I know this recipe could have come at a better time… like last week maybe? BEFORE Thanksgiving? Unfortunately, I didn’t actually plan to make this until the day of…

The good news? You don’t have to wait until next Thanksgiving to make it! This is a great dish to cook during the rest of the holidays and all through winter. It was sooooo gooooood! And despite the rest of the family not being wellness fanatics like we are, they all loved this sugar free “healthy” version of this classic dish. I put healthy in quotation marks is because, although there is no refined sugar in the recipe it still does contain maple syrup and coconut sugar. And although coconut sugar does not raise blood sugar levels and maple syrup is unrefined, it still is sugar and should be eaten on occasion or sparingly.

Sweet potatoes are almost as essential as turkey is on Thanksgiving. And there are so many ways to prepare them. This version will wow anyone you make if for.

 

INGREDIENTS:

Mash:

Topping:

INSTRUCTIONS:

  1. Preheat oven to 350°F
  2. Peel and cut the sweet potatoes into large cubes.
  3. Add to a large stock pot, cover with water and bring to a boil. Allow to boil for 15 – 20 minutes until very fork tender
  4. Strain and return to pot along with all the ingredients for the mash.
  5. With a potato masher, mash until you have reached desired texture. We like it a little lumpy in our family. (if you like it smooth then you could also use a food processor)
  6. Spread out all the mash in a 10 x 15 inch shallow oven pan (a Pyrex dish such as this one works well).
  7. In a medium sized bowl, add all the topping ingredients. Mix well and spread over the top of the sweet potato mash.
  8. Bake for 20 minutes.