Fri_Apr__5_12:01:22_PDT_2019

Our Thanksgiving Menu

(Gourd candles inspired by Susan, the food blogga)

Vegetable Puffs with Cranberry-Date Chutney (recipe coming soon)
Olive Crostini
Spicy Cauliflower Soup (recipe coming soon)
Garlic-Scented Mashed Sweet Potatoes (recipe below)
Wild Mushroom Lasagna
Chocolate Pecan Pie

***** ***** *****I'm looking for excuses to make sweet potatoes any old day of the year, and of course this gorgeous vegetable had to be on the menu today! Originally, I planned on making simple roasted sweet potatoes with a savory spice rub. At pretty much the last minute (the morning of), I realized that I had too many dishes that were competing for space in the oven/broiler, and frantically searched for a simple stove-top sweet potato recipe that called for ingredients that I had on hand. The one that I found wowed me at first glance- it does NOT call for butter or cream (one glance at that menu, and it is clear why there was no need for any more butter), and instead uses an unusual ingredient-a little coconut milk- to make creamy mashed sweet potatoes that are elevated to deliciousness with a little garlic. The source of the recipe says it all- it comes from the folks at Cook's Illustrated, and I got the recipe from the NPR site (scroll down to the middle of the page and look at the second variation on the mashed sweet potato recipe). This recipe is divinely vegan as well.

Garlic-Scented Mashed Sweet Potatoes

(adapted from this Cook's Illustrated recipe)
1. I started with washing and peeling 6 small-medium sized sweet potatoes (probably between 2-3 lbs in total weight). Then I cut the sweet potatoes into chunks and placed them in a saucepan.
2. To the sweet potatoes, I added 2/3 cup coconut milk (from a well-shaken can), salt and p epper, 2 cloves finely minced garlic and a hefty pinch of red pepper flakes (I skipped the sugar).
3. I covered the pan and cooked everything over low heat, stirring every few minutes, until the sweet potatoes were fork tender, then used a hand-held masher to puree the sweet potatoes gently.

These simply-prepared sweet potatoes were a treat! I could make this dish a few hours earlier and reheat it easily in the microwave (adding a little water) just before serving.

Other sweet potato recipes on my to-try list:
1. Chipotle Sweet Potatoes
2. Spinach Sweet Potato Cake
3. Sweet Potato Gnocchi

Do you have a favorite sweet potato recipe to recommend? Leave me a comment, thank you!

***** ***** *****
As I prepared the Thanksgiving meal, I realized that my kitchen is a rare and magical place. In most of the world, cooking starts with walking miles for water, gathering firewood, painstakingly lighting a smoky fire. In my magical kitchen, I turn on the faucet and gallons of water comes gushing out in an endless stream. I flick my wrist to heat a huge oven, or conjure a bright blue flame out of thin air. I throw open one door, and see boxes of grains, tubs of beans, rows of spices. I fling open another door, and cool air blasts out and reveals bins of fresh fruits and vegetables. I tap a finger, and brights lights turn on, allowing me to cook any time of day or night. For this abundance, and this privilege, and for my miraculous kitchen- I am utterly grateful.