Vegan Whipped Sweet Potatoes + How To Navigate the Holidays with Food Restrictions
If you’re like me (and most of America) right now, you’ve got one thing in particular on your brain….Thanksgiving. One of my fave holidays (although Christmas still reigns supreme in my book) Thanksgiving is a time for me to hang with the fam, relax, reflect, giving thanks (duh) and EAT (obvi)!!!! While this all sounds amazing, the holidays can be tough to navigate if you have food restrictions or are trying to eat healthy, and can cause stressful or uncomfortable situations ( i.e. having to explain to your Aunt Kathy for the millionth time that you can’t have her famous mashed potatoes and gravy while simultaneously NOT hurting her feelings).
But never fear friends, as I’ve had plenty of experience in this department and I’ve got a few tricks up my sleeve I’m happy to share (tis the season after all) . If you want to truly enjoy yourself and not starve, I’ve learned the key is in the preparation. Thus if you’re not hosting the holiday, your best bet is to bring a dish that’s so delicious no one will realize it’s actually good for you (and if you are hosting, you’ll want to do the same multiple times :)). This is a winning idea on multiple levels because you:
1) Are contributing a dish and your host will be grateful
2) Your host may be aware you have food allergies but at a loss for what to make for you, thus eliminating a stressful situation for he/she
3) You are guaranteed you will have SOMETHING you can eat
4) Get a chance to show off to others how healthy does not = nasty (or even trick them like I love to do).
I usually bring at least one or two dishes to share, plus a protein or dessert for myself. This year I’ve tested out a new dish that is super easy to make, insanely delicious and very cheap (thus the perfect side to bring to Thanksgiving). It only has 6 ingredients and is MLF (meat lovin fiance) approved. Plus it’s traditional and will mesh well with everything else on the menu (I recommend making it with my crispy roasted brussels sprouts and this tempeh dish).
Vegan Whipped Sweet Potatoes
- 2 very large sweet potatoes or 4 small ones
- 1 ½ cups organic coconut milk
- 2 tbsp grade b maple syrup
- 2 tbsp vegan butter (such as smart balance)
- 2 tsp cinnamon
- 1 tsp cinnamon
- Preheat oven to 425. Rinse and dry sweet potatoes and pierce holes with a knife. Put whole in the oven for 45 minutes, then flip and bake another 45 minutes or until sweet potatoes are soft and fully cooked. Remove from oven, slice open and let cool.
- Once sweet potatoes have cooled scoop flesh out of potatoes into a large mixing bowl. Add in coconut milk, vegan butter, cinnamon, maple syrup and salt. Use electric beaters to whip until smooth with peaks.
That’s it… you are done! And no-one need know how easy that was.
Happy anti-turkey day betches.