I’m finally starting to pull myself out of my post-election stupor. My head is a bit less foggy. I’ve wiped the salt away from my eyes. And I’m working like a mad women in the kitchen. Preparations for Thanksgiving are under way, which, by the way, is LESS THAN TWO WEEKS AWAY.
Holy crap. How did that happen?
I have to admit that I’m not really feeling ready for the big day. But I’m sure I’ll get everything done in time. I always do.
Brainstorming new Thanksgiving recipes is something that I always find particularly challenging. Part of me wants to stay super conservative and traditional. While the other part of me wants to push the boundaries and experiment with new flavor combinations.
I guess I usually end up settling for someplace in the middle. Last year I jazzed up my mashed potatoes with mascarpone cheese and sage browned butter. And I opted for this Chocolate-Swirled Pumpkin Tart instead of baking up a standard pumpkin pie. So nothing too crazy or different. But enough tweaks to keep me happy.
This year, I decided to tackle sweet potatoes.
I wanted to make a vegan mashed sweet potato side dish. I knew I could easily use non-dairy milk and forgo the butter entirely (shocking, right?). But it took me a while to figure out what else to incorporate to make them worthy of such an important Holiday. I eventually settled on adding tahini and a few warming spices. And then I swirled in a rich coffee glaze. It totally takes this recipe over the top. If there is such a thing as grown up mashed sweet potatoes, these Vegan Mashed Sweet Potatoes with Tahini and Coffee would totally be it.
The garnishes are totally optional. But also kind of not optional, because they are just so gosh darn pretty. But that’s just my humble opinion.