Thanksgiving Day Meal Swap

Ahhhhh, I can smell the Turkey already...can you?

Thanksgiving dinner is so yummy, I really start craving all the carbs right around October. But while I love the carbs, I hate the overloaded and bloated feeling I get after stuffing myself full of the carbs.

Here is a recipe you can try this year - replace the regular mashed potatoes for mashed sweet potatoes!  YUM YUM!

Sweet potatoes are loaded with nutrition and make deliciously sweet and creamy mashed potatoes. Plus, they look more festive than russet potatoes with their bright orange color! The coconut milk in this recipe makes the side dish extra special.

Total Time: 35 min.

Prep Time: 15 min.

Cooking Time: 20 min.

Yield: 6 servings, about ½ cup each

Ingredients:

2 lbs. medium sweet potatoes, peeled, cut into cubes

Hot water

½ tsp. sea salt (or Himalayan salt), divided use

1 cup unsweetened coconut milk

1 Tbsp. finely chopped fresh thyme, reserve a small amount for garnish

Ground black pepper (to taste; optional)

Preparation:

1. Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.

2. Add ½ cup coconut milk; mash with a potato masher.

3. Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.

4. Garnish with thyme, if desired.

21 Day Fix - 1 ½ yellow, ½ blue

Calories - 161
Total Fat - 3 g
Saturated Fat - 2 g
Cholesterol - 0 mg
Sodium - 281 mg
Total Carbohydrate 31 g
Dietary Fiber - 5 g
Sugars 7 g
Protein 2 g