the most perfect sweet potato

A quick post to prove I’m still alive and eating! I’m currently slogging through my last year at St. Ed’s, and bakery work + part-time course load + internship equals a sparsely updated blog.

In other news, I’m addicted to sweet potatoes. I thought I’d share how I’ve been making mine:

1. Bake your sweet taters, wrapped in foil, low and slow for 1 hour at 375. I had in 3 medium-sized ones, and they cooked perfectly through in this amount of time.

2. Unwrap your taters and place in a large bowl. Season with white pepper*, garlic powder, and sea salt. Add a tablespoon or so of coconut oil (healthy fats, yum!)

*Don’t underestimate the power of the white pepper. I don’t know what makes it so much better than regular pepper, but it is delicious and adds a great smoky flavor to these potatoes.

3. Mash them up, peel and all. I find the best way to do this is slice them, then mash, to avoid big pieces of peel.

I’m making Thanksgiving dinner for the first time ever this year, for my dad’s side of the family. Everything will be vegetarian and gluten-free, except for the turkey! I think I’m going to do these sweet potatoes casserole-style, with some toasted coconut on top instead of marshmallows. What are your favorite sweet potato recipes for Thanksgiving?


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