Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items.
Let’s face it: mashed potatoes are kind of boring. Any flavor is infused through of extraneous additions such as garlic, butter, chives, sometimes olive oil or even — dare I say it? — ranch dressing. Regular potatoes, while delicious with these additions, are not going to be the star of any table.
Why not go out on a limb and try these sweet potatoes? Laced with onion, apples, cumin and cinnamon, they absolutely burst with flavor.
I originally found this recipe on Coffee & Quinoa. Erica, the author of the blog, had mashed roasted butternut squash with apples, onions, cumin, cinnamon, coriander and butter in this amazing medley. It seemed inspired, full of warm spices, a hint of sweetness from the apples and a little bite from the onions.
Using sweet potatoes instead of the squash lets you combine two Thanksgiving dishes in one — sweet potato casserole and mashed potatoes — and thereby cut down on the starch involved in this meal. It also adds a little more sweetness, so much so that you won’t even miss the marshmallows. I don’t love coriander, so I left it out, but feel free to add a little bit.
This dish is delightful served chunky and hand-mashed, with the red onion adding more color and dimension. If you prefer a more traditional “mashed potato” feel, just use a hand mixer or food processor to further smooth it out. You may need to add more butter or even milk (dairy or non-dairy) if you prefer a smoother consistency.
- 3 medium yams
- 2 Tbsp olive oil
- 1 apple, peeled, cored and diced
- 1/2 red onion, minced
- 1/8 tsp kosher salt
- 1 clove garlic, minced
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- pinch cayenne pepper
- 1 Tbsp honey (if desired)
- Preheat oven to 375. Cube sweet potatoes, place on backing sheet, and drizzle with a bit of olive oil. Bake until potatoes are fork-tender all the way through, roughly 45 minutes.
- Heat oil over medium-low heat in a large pot or Dutch oven. Add apple, onion, and salt, cover, and cook until onions are soft, about 5 minutes. Remove cover and saute until golden brown, about 5-7 minutes longer. Add garlic and spices and saute until fragrant, about 30 seconds longer. Remove from heat and set aside until squash finishes roasting.
- Once sweet potatoes are roasted, add them, along with honey (if desired) to the pot with the apples and onions. Whip with a hand mixer until smooth.
- Serve hot! Enjoy.