Due to some family scheduling issues, I cooked and served Thanksgiving dinner for my family yesterday evening. The whole dinner was a success, but the truly rave reviews came in on the sweet potatoes.
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I searched around for the most popular recipe on the internet and adapted it for anti-inflammation and healing. I substituted almond milk for the cream and Coconut Nectar and Palm Sugar for the sugars. As always, I used pasture raised eggs and butter in order to increasing the omega-3 healing factors. And, of course, I used natural sea salt rather than table salt.
The result...cheers all around. I think you're gonna love this one...
4 C sweet potatoes (also called Yams)
1/2 C Coconut Nectar
2 eggs
1/2 t salt
4T butter
1/2 t vanilla
1/2 C almond milk
Topping:
1/3 C palm sugar
1/3 C Einkorn flour
3T butter
3/4 C chopped pecans
Peel and quarter the sweet potatoes. Cook covered with water on the stove top until very tender, about 20 minutes or so. Drain. Combine the ingredients in a food processor until creamy and smooth. Pour into a 6 x 9" baking dish. Make the topping by mixing the palm sugar and Einkorn together in a bowl. Cut the butter into the mixture and then stir in pecans. Crumble topping evenly over top. Bake at 325 for 30 minutes.
My sister also makes a great and much-requested sweet potato recipe that makes a comeback every year. It's sugar-free, too. Here's her version:
And just for fun...
Pecan pie recipes will be coming in another day's postings!
I searched around for the most popular recipe on the internet and adapted it for anti-inflammation and healing. I substituted almond milk for the cream and Coconut Nectar and Palm Sugar for the sugars. As always, I used pasture raised eggs and butter in order to increasing the omega-3 healing factors. And, of course, I used natural sea salt rather than table salt.
The result...cheers all around. I think you're gonna love this one...
.JPG) |
| Sorry about the photo. I took this quickie shot before baking them and then, of course, in the Thanksgiving turkey pandemonium, we forgot all about shooting a real one after they came out of the oven. |
Sweet Potatoes With Pecan Crumble Topping
4 C sweet potatoes (also called Yams)
1/2 C Coconut Nectar
2 eggs
1/2 t salt
4T butter
1/2 t vanilla
1/2 C almond milk
Topping:
1/3 C palm sugar
1/3 C Einkorn flour
3T butter
3/4 C chopped pecans
Peel and quarter the sweet potatoes. Cook covered with water on the stove top until very tender, about 20 minutes or so. Drain. Combine the ingredients in a food processor until creamy and smooth. Pour into a 6 x 9" baking dish. Make the topping by mixing the palm sugar and Einkorn together in a bowl. Cut the butter into the mixture and then stir in pecans. Crumble topping evenly over top. Bake at 325 for 30 minutes.
My sister also makes a great and much-requested sweet potato recipe that makes a comeback every year. It's sugar-free, too. Here's her version:
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| My sister's version. Sugar-free. |
Orange Sweet Potatoes
6 large sweet potatoes, peeled and quartered
1/2 C Fresh Squeezed orange juice
1 stick Irish or pastured butter
2 eggs
2t salt
Topping, if desired
2T butter
1/3 C Coconut Crystals
1 C halved pecans
Cook the sweet potatoes in a large pan of water on the stove
top until very tender when poked with a fork (about twenty minutes).
Drain. In VitaMix or beater, add all of the ingredients and blend on high
until smooth and creamy.
Pour in to 10 x 10” baking pan. Dot top with pieces of
butter, sprinkle top with a dense layer of coconut crystals as desired.
Layer pecans. Bake at 350 for 30 minutes until pecans browned.
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| Amanda's Paleo Pecan Pie. We didn't tell anyone it was paleo and everybody kept saying how good it was. |
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