Dairy-free, Gluten-free, Grain-free, Low-FODMAP
This recipe is an adaptation of my grandmother’s famously sweet and buttery mashed sweet potato dish that she used to make for Thanksgiving–true to her Southern roots!
Since I try to avoid most dairy and refined sugar, I substituted vegan butter for dairy butter and coconut sugar for brown sugar, but it still packs a punch. It’s so sweet and creamy, you might just think about forgoing the pumpkin pie…
This dish has become a holiday favorite of mine and my family’s; it just might become one of yours too!
Prep Time: 15 mins | Cook Time: 15 mins
Equipment: Stovetop pot and pan, food processor, baking dish
1. Bring a large pot of water to a boil on the stove and add the sweet potato chunks. Reduce heat to a simmer and cook for about 15 mins until soft.
- 4 large sweet potatoes, peeled, sliced and quartered
2. Meanwhile, heat the maple syrup in a sauce pan on the stove on medium heat until bubbling. Add the chopped pecans and stir to coat. Cook for about 5 mins until thick and crumbly and aromatic. Stir occasionally to prevent the pecans from burning.
- 1/2 cup raw pecans, roughly chopped
- 1/4 cup maple syrup
3. Drain the cooked sweet potatoes. Add them to the food processor along with the butter. Blend until smooth and creamy, then add the sugar and cinnamon. Blend together.
- 1/2 cup vegan butter
- 1/2 cup coconut sugar
- 1 tsp ground cinnamon
4. Scrape the mashed potatoes into a baking dish and smooth out the top. Rim the perimeter with the candied pecans. Serve immediately, or cover with aluminum foil to heat up in the oven later.