food to glow

A healthy, and even more awesomely delicious, tweak on a staple Southern US Thanksgiving side dish. Y’all are welcome. Now get peelin’.

4 small-medium sweet potatoes, peeled and chopped – approximately 1.13 – 1.36kg {2 ½ – 3 lbs}

Juice and zest of one small orange or 2 small clementines

2 tbsp butter {vegan or dairy} or coconut oil

1-3 tbsp maple syrup, date syrup or blackstrap molasses {I tend to use the latter} – the amount depends on the sweetness of your potatoes and your personal taste

1 tsp best quality vanilla extract

1 large egg – very much optional, but helps make it light and fluffy

½ tsp fine salt

1 tsp ground cinnamon

¼ tsp freshly grated nutmeg, slightly mounded

¼ tsp ground cardamom or finely crushed seeds from 3-4 green cardamom pods

½ tsp turmeric

¼ tsp black pepper

Topping

2 tbsp butter {vegan or dairy} or coconut oil

30g {1/3 cup} oats, blitzed in a mini food processor to make a rough flour {or use actual flour or almond meal}

35g {1/4 cup} raw sugar, such as sucanat, coconut blossom or muscovado {I use the former – delicious!}

½ tsp cinnamon

80g {2/3 cup}, chopped pecans – half of which to blitz until ‘nubbly’ {like fine pebbles}

good pinch fine salt

Special equipment needed: electric whisk/beaters; oven dish about 13 x 9 inches, oiled.

1. Preheat the oven to 180C/350F.

2. First of all steam the chopped sweet potatoes for eight minutes, or until soft. You could also boil/simmer the potatoes for 15 minutes, but steaming is quicker and keeps more nutrients. Allow the potatoes to cool for a short while in a colander, then pop into a large mixing bowl and mash with a potato masher, or push through a potato ricer. The ricer gives the finest results. Set aside.

3. Melt the butter/oil and pour over the mashed sweet potatoes, along with the orange juice, syrup, egg {if using} and vanilla. Beat with the electric whisk until fluffy and smooth. Whisk in the spices. Spread the sweet potato into the oiled dish.

3. For the topping, melt the oil/butter and add to a small bowl along with the rest of the topping ingredients, except the chunkier pecan pieces. Stir until blended and dot over the sweet potato. Sprinkle over the remaining nuts. Place the dish into the preheated oven and bake for 25-30 minutes. Serve warm.

Soft Food/Easy To Chew Version: Blitz the topping ingredients to a sandy texture and use 1/4 cup of maple syrup or other preferred liquid natural sweetener. Or just don’t add the topping as the sweet potato mixture is delicious on its own.