Thanksgiving! When we stuff our faces full of things that are not on any diet! Except of course, if you have actual allergies. So we cheated a little on strict paleo, eating the gluten free stuffing that Nicole’s sister made, and there may have been some canned cranberry sauce. But for the most part, our Thanksgiving meal fit our dietary rules.
Nicole’s challenge was sweet potato casserole. Neither of us likes the marshmallowy original anyway, leaning more towards savory, than sweet. This dish came out perfectly, and was gobbled up.
5 large sweet potatoes
1 butternut squash
2 tsp pumpkin pie spice (to taste)
some salt and pepper, to taste
1/2 stick butter
1 can coconut cream (or other full fat coconut milk)
1 lb bag chopped pecans
1/2 stick butter
3 Tbsp maple syrup
1/2 lb bacon, cooked till crispy and crumbled
1. Peel and chop sweet potatoes and butternut squash into 1 inch squares.
2. Boil until soft, strain the water out, and put them back in the pot.
3. Add butter and walk away for 5 min to let it melt from the heat. When the butter is soft and melty, add spices and coconut cream, and mash like your life depends on it.
4. Preheat the oven to 400*, and grease a 9 by 13ish casserole dish. We used Trader Joe’s coconut oil spray. Scoop the squash and sweet potato mixture into the dish, and set aside.
5. In a small saucepan, melt butter on low heat. When butter is fully melted, add pecans, bacon, and maple syrup, and stir/toss until fully coated. We used maple syrup from Smoky Hollow Farm, which is nomtastic.
6. Evenly spread topping on sweet potato mixture.
7. Bake for 15-20 min or until topping is nicely browned. I made this the night before, and then baked at at 350 for an additional 15 min the next day to warm it back up.
8. Nom. Then Nom some more