Many people have asked what we would be having for our Turkey Day meal so I wanted to share some of our family favorites…
2013 holiday meal post which includes the sweet potato casserole (it’s just so good it deserved a post by itself!) I’m posting here along with: Turkey, Broccoli Casserole (my favorite), and chocolate bark
2012 holiday post which includes: Bacon Wrapped Sweet Potatoes, Fried Okra, Almond Cranberry Green Beans, Cauliflower Mash, Roasted Brussels Sprout, Biscuits, Sugar Cookies (I actually prefer these Snickerdoodles) and Chocolate Pie (here is the filling recipe)
I hope this can help give some ideas for the upcoming holidays. Have a fun, safe, and relaxing Thanksgiving!! And please know how thankful for you. Now go eat and enjoy!!!
- Filling
- 4 large sweet potatoes (or pre-cut bag from Trader Joe’s 2 lbs)
- 1/2 cup canned coconut milk
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 cup grass fed butter or ghee
- 1 organic egg
- Topping
- 1 cup raw pecans, chopped
- 1/3 cup almond meal or flour
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 1 tbsp butter, melted
- 1/2 tsp vanilla
- 1/2 tsp celtic salt
- 1 tbsp coconut palm sugar (for the top)
- Preheat oven to 350. Start with your sweet potatoes. Of course I bought pre-pealed pre-cut sweet potatoes from Trader Joe’s. You can get them in the freezer section at Whole Foods too. Or you can just use 4 large sweet potatoes, peel and chop them.
- Then, boil the sweet potato in a large pot of water for about 10 or so minutes until they are fork tender.
- Next put in a food processor with the rest of the “Filling” ingredients and blend until smooth.
- Move the pureed sweet potato filling to a 9″ Pyrex glass pie or glass baking dish.
- For the topping, mix in a medium bowl all of the ingredients except for the coconut palm sugar. Then spread the “Topping” over the “Filling”.
- Dust 1 tbsp of coconut palm sugar evenly over your topping.
- Cook on 350 for 20-25 minutes and enjoy!
