…alternately titled, 50+ Thanksgiving Potato Recipes That Are More Exciting Than The Same Mashed Potatoes You Made Last Year.
Yes, your Same Old Mashed Potatoes are good. They are traditional. But why not embrace your inner culinary genius on this food holiday of all food holidays and wow your family with something new and improved? Here are 50 super exciting, mouthwatering, unbelievably delicious potato recipes for your Thanksgiving table. From soup to nuts, as they say! Because it’s Thanksgiving, and you gotta have some potatoes.
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Guess what kind of food I have for you today?
Sometimes I’m so predictable.
BUT not just any sweet potatoes. Creamy mashed sweet potatoes with a kick of chipotle and a drizzle of honey. If you only eat sweet potatoes once in your life, make sure they’re these ones.
Side note, does anyone know how to take a good picture of mashed potatoes? If I could have a guest photographer for all future mashed potato posts… that would be great.
Anyway, I’m kind of obsessed with the combination of chipotle/honey/sweet potato that I first came across in these tacos (my favorite!) from Naturally Ella. It’s good in everything! Well, that might be an exaggeration. But if I’m ever wondering what to do with some leftover sweet potatoes, that flavor combination always comes to mind.
These potatoes would be great with a pork chop and a side of green veggies… or just scooped straight out of the serving bowl (not that I would know anything about that!). I was also thinking of using them as a bed for a cauliflower steak with some sort of veggie gravy, which is probably what I’ll do next time. So many possibilities!
In other news, guess what I have for you tomorrow? Just a little sneak peak:
And there won’t be any sweet potatoes in them, I promise.
Although, truth be told, I might choose these sweet potatoes over cupcakes if I had to make the choice… yep, there’s a very good chance that I would. Luckily no one in their right mind would make you choose between those two things. That would just be cruel! I’ll take sweet potatoes AND cupcakes, please.
Chipotle Honey Mashed Sweet Potatoes
- 3 lbs sweet potatoes (about 3 large sweet potatoes)
- 2 Tbsp butter or Earth Balance
- 2 chipotle chili peppers from a can of chipotle chilies in adobo, minced
- 1 Tbsp adobo sauce (from the can of chipotle peppers)
- 2 Tbsp honey
- ¼ tsp kosher salt
- Preheat oven to 400. Scrub sweet potatoes and pierce several times with a fork. Bake until very soft when squeezed with an oven mitt, about 50 minutes.
- Scrape the sweet potato flesh into a large bowl and discard the skins. Add remaining ingredients and beat with a hand mixer (or mash by hand) until thoroughly combined.
- Serve hot!
I warned you: Sweet Potato Fever over here. Can someone come over to my house and tell me if I’m turning orange around the edges?
Here’s how we’re getting our sweet potato fix today: roasted, in a bowl with quinoa and broccoli, and drenched in a slurpable sauce. This right here is barely a recipe. Buuuut it’s one of the meals I’ve been eating most often recently, so of course I wanted to share. It’s a great way to use up any vegetables you might have gotten overzealous with on your last shopping trip… ahem sweet potatoes.
I almost always use sweet potatoes when I make this, but the other vegetable can be changed up. I usually try to use something green. Here it was broccoli, but I’ve also done Brussels sprouts, cauliflower and kale. Green beans or asparagus would also be great as we head into spring!
For a hot meal, this is super fast to make. Quinoa is a quick-cooking grain, and I love that it’s cooked and tender by the time the veggies finish roasting. The dressing can also be whipped up in about 30 seconds, making life so easy.
I recently made this for lunch for Nate, our friend Pete and myself before an afternoon of skiing. I was out of the house when Nate texted me, saying he and Pete were stopping to get Pete’s ski stuff and would be home soon to eat. Eek – for a second I thought I was going to have to renege on my offer to make lunch. But I quickly got my head screwed on straight, raced home, and popped these veggies in the oven. Lunch was ready by the time the boys got back! Success.
This is also one of my favorite lunches to pack for work. It’s so healthy, and the tart and salty sauce is just the type of thing I look forward to eating all morning. Not to mention the sweet potatoes!
Roasted Veggie Quinoa Bowl with Miso Tahini Sauce
Yields: 3 servings
- 1 large sweet potato (1 1/2 to 2 lbs), peeled and chopped into 1/2-inch pieces
- 3 small heads broccoli, chopped into bite-size pieces
- 2 tsp olive oil
- sprinkle of salt and pepper
- 1 cup uncooked quinoa, rinsed
- 2 Tbsp white miso paste
- 2 Tbsp tahini
- 2 Tbsp fresh lemon juice (about half a lemon)
- 2-4 Tbsp water (as needed)
- 1 small clove garlic, minced (optional)
- Preheat oven to 400 and line 2 baking sheets with tin foil.
- Toss sweet potato with 1 tsp olive oil and a sprinkle of salt and pepper and spread onto one of the baking sheets. Do the same with the broccoli, remaining olive oil, and another sprinkle of salt and pepper and spread onto the other baking sheet. Roast both for 20-25 minutes, until starting to brown, stirring once halfway through.
- While vegetables are roasting, cook quinoa. Add to small pot with 1 1/2 cups water. Bring to a boil and simmer for 12-15 minutes, until tender. Drain any remaining water.
- Finally, prepare the miso tahini sauce. With an immersion blender (or a whisk), mix together the miso, tahini, lemon juice, 2 Tbsp water, and optional garlic. Add additional water to reach desired thickness.
- Once vegetables are done, you’re ready to eat! Scoop quinoa into each bowl and top with vegetables and miso tahini sauce.