Sweet potatoes are an essential component of any Thanksgiving meal, and serving them mashed provides a healthier alternative to those traditional mashed white potatoes. Too often, though, sweet potatoes are smothered in maple syrup and butter, making them not only too rich for a non-dessert dish, but also unnecessarily unhealthy.
My solution to this Thanksgiving conundrum? Almond milk. Instead of using copious amounts of unhealthy ingredients to reach that voluptuously creamy texture, opt for almond milk to get the same effect for roughly a tenth of the calories. And by adding in warm spices and savory almonds and scallions, you can cut down on the brown sugar without sacrificing flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 large sweet potatoes, peeled and cubed
½ cup unsweetened almond milk (vanilla flavor, if possible)
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 finely chopped spring onion whites (save the greens and use as a garnish)
¼ cup slivered almonds
1. Cook sweet potatoes in boiling water for 15 minutes or until they can be easily be pierced with a fork.
2. Drain sweet potatoes and mash while still warm to prevent lumps from forming.
3. Once roughly mashed, stir in almond milk and whip until fluffy.
4. Mix in brown sugar, cinnamon and nutmeg.
5. Fold in chopped scallions.
6. Garnish with scallion greens and slivered almonds and serve family-style.
7. Serve and enjoy!