So, who else hates marshmallows? I use to like them until I Googled the ingredients, revealing the true process of making marshmallows. If you don’t already know, go ahead and do yourself a favor and find out so you can stop consuming animal bones and other nasty sh*t that the FDA thinks is safe to put into our food. Be my guest.
With that said, who else thinks marshmallows in sweet potatoes at Thanksgiving (or any other meal) is absolutely repulsive? I surely do.
So here’s a tastier plant-based alternative to the typical recipe for holiday sweet potatoes.
- 4 large sweet potatoes, washed, peeled and cut into 1 in. cubes
- 1 cup vegetable stock
- 2 tbsp molasses
- 4 tbsp coconut oil
- 1 tsp nutmeg
- 1 small bag of whole pecans
- 1/2 tsp salt
Sweet Potato directions: Preheat the oven to 350°F. Grease a casserole dish with coconut oil. Arrange the peeled and cut sweet potato pieces in the dish. Pour the veggie stock on top. Add the pecans throughout, ensuring for equal potato to pecan ratio. Mix the remaining coconut oil with the molasses to create a syrup. Pour this over the potatoes. Sprinkle the nutmeg and salt over the potatoes. Cook in the oven for about 45 minutes; the potatoes are done when “fork tender”. Please allow for a longer cooking time if needed. These potatoes are less sweet than the traditional yams recipes. Much tastier in my humble opinion…