I know it seems too soon to start thinking about another holiday, but Thanksgiving is around the corner and I don’t want you to be caught off guard! My family has never had sweet potatoes at Thanksgiving, and we really didn’t eat them growing up either. This is the one thing my parents did wrong. These past couple of weeks I have been addicted to this amazing food and I will make sure it is a part of our meal this year:) Best thing about sweet potatoes? They are naturally gluten free! Woohoo
The more natural and simply you cook them the better. Here are two options for side dishes, cubed or mashed.
- 3 medium-large yams/ sweet potatoes
- 2 tbsp rosemary
- 2 tsp ground sage
- 2 tbsp butter
- 1/2 cup milk
Preheat oven to 350 degrees
Peel the potatoes and boil until tender. Add butter, milk, and spices to a pot on medium heat. While your dairy and spices are heating, drain potatoes and rinse with cold water. Remove from pot and chop into smaller pieces to make them easier to handle. Once everything is melted, combine potatoes and mash to integrate all the flavors (salt and pepper to taste). Scoop your mashed potatoes into an oven safe container and put in the oven at 350 for about 5-10 minutes.
- 3 medium-large sweet potatoes
- 1 tbsp maple syrup
- 2 tbsp cinnimon
- olive oil
Preheat oven to 375 degrees
Peel and cut potatoes into 1-inch cubes and place them in a bowl. Drizzle with olive oil, add cinnamon and maple syrup, and mix. Once each piece is evenly covered with everything spread on a cookie sheet, lightly salt, and place in oven for 25-30 minutes or until tender.
Remove once cooked, scoop into or onto your serving platter, and enjoy:)
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