When I was growing up, Thanksgiving suppers were pretty much the same every year. The meal included the following:
- Roast Turkey
- Canned Gravy
- Smashed Potatoes (I never knew whipped potatoes; ours always had lumps; I thought that was normal)
- Mrs. Cubbison’s Stuffing
- Escalloped Corn
- Cold Dilled Green Beans
- Baked Beans
- Dinner Rolls
- Pretzel Berry
- Canned Cranberry Sauce
Sweet potatoes and Green Bean Casserole never made the list. I have no idea why. Ask my parents.
When I turned 16 years old, I started working at Lucky Stores. I bagged people’s groceries. By doing so, I learned about what other folks served on Thanksgiving. When I saw canned yams and mini marshmallows come down the line, I was a little grossed out honestly.
In the immortal words of Alfred Linguine of Ratatouille, “That does not sound delicious.”
It wasn’t until I was a grown adult with children that I tasted my first sweet potato. A friend brought me a pot roast after a miscarriage. There were potatoes and sweet potatoes and carrots on the side. It was delicious. Since then, I’ve come to love sweet potatoes — as long as they are prepared with a savory slant.
You can keep your mini marshmallows.
These Mashed Sweet Potatoes, on the other hand, are delicious. Seasoned with a bit of olive oil and garlic, they bring a little sweet to the holiday table which makes a nice foil for the other flavors on the plate. An added plus is that they would be considered vegan as well as paleo-friendly, giving your dinner guests options without too much effort.
Plus, I’ve heard that orange is really IN this year.
Recipe: Mashed Sweet Potatoes with Olive Oil and Garlic
- 3 pounds sweet potatoes, peeled and sliced 1/2-inch thick
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- In a pot of salted water, boil the sweet potatoes and garlic until the potatoes are tender. Drain the water.
- With a potato mashed, mash the potatoes and garlic until very smooth. You can also use an immersion blender or beaters for this.
- Stir in the olive oil, salt, paprika, and pepper.
- Serve hot.
- To freeze: store cooled potatoes in an airtight container and store in the freezer, for up to 2 months.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6