Not a normal side on Thanksgiving, but familiar enough that Aunt Mildred won't turn her nose up at the casserole dish when it's being passed around the table, these sweet potatoes have a subtle taste of curry and sweetness that everyone can enjoy. You'll give thanks at how easy they are to make!
To reduce kitchen time on the the big day, you can make this dish ahead of time. To reheat, place in a slightly oiled, covered casserole dish and place into a 350 degree oven for about 20 minutes.
Curried Mashed Carrots, Apples, and Sweet Potatoes Recipe (with Cranberry Chutney)
Serves 4 as a side, vegan
- 6 small organic sweet potatoes (The ones I used were about 6--8" long and about 1-2" thick.)
- 2-3 organic carrots
- 3 organic apples (I used Gala.)
- 1/2 TB raw, organic coconut oil
- 1 tsp fresh minced ginger
- 2 tsp curry powder
- 1 tsp cumin
- dash of turmeric
- dash of cinnamon
- 1 TB maple syrup
- sea salt and pepper to taste
- Cranberry chutney (Recipe here: Spicy Cranberry Chutney Recipe)
- Pepitas or toasted walnuts for garnish
- Preheat oven to 425. Boil water in a sauce pan fitted with a steam basket over medium heat.
- Peel apples and carrots and cut into pieces (leaving cores aside). Wrap sweet potatoes, with skins still on, in aluminum foil.
- Place sweet potatoes in oven and bake for 35-45 minutes. Baking time will depend on the thickness of your tubers. Test with a knife to make sure they are thouroughly cooked. Note: You may want to place a cookie sheet on the rack below the wrapped potatoes to catch any syrup that will come from the potatoes.
- Place carrots in steam basket. Steam for about 5 minutes. Place apples in basket. Steam for another 10 minutes. Both should be very soft when done. (Make sure you check that you have enough water in your steamer; you don't want it to all boil out.) Again, depending on the thickness of your carrots, steaming times will vary.
- In a medium sized bowl with a flat bottom, place oil, ginger and spices on bottom.
- Remove sweet potatoes from oven when done. Remove skin when cool enough to handle (they should slide right out). Place in spice bowl along with carrots and apples and mash until desired consistency. Add salt and pepper to taste.
- To serve, top with cranberry chutney and nuts/seed of your choice.