Sweet Potato Cauliflower Mash

Thanksgiving is coming up and everyone is thinking about their favorite foods and what they are going to fill their plate with. While I know many people like mashed potatoes I am not a fan of them, mashed sweet potatoes on the other hand I could eat all day long! Often sweet potato dishes are full of butter, sugar, and are really heavy. If you haven’t jumped on the mashed cauliflower wagon maybe this will be a transition dish. This mashed sweet potato and cauliflower dish lights up the carbs and heaviness that often come with sweet potatoes but yet let their delicious flavor and color shine. There are two ways I like to make them, first with extra virgin olive oil and garlic, the other a sweeter version with coconut oil and cinnamon (coconut palm sugar can be added if you want them even sweeter). The sweet version is so good you won’t even miss those sugary marshmallow topped sweet potatoes! We make a half batch for a side dish for our family and if there are any leftovers my husband likes to make them into potato cakes. Once you make these I bet you will agree they aren’t just for Thanksgiving and you really don’t need a holiday or reason to make them.

What is your favorite Thanksgiving side dish?

Sweet Potato Cauliflower Mash

Makes 10-12 servings (about 11 cups)

3lb sweet potatoes, peeled and cubed

2.5lb cauliflower florets, or one large head of cauliflower with stalk removed (you don’t want a lot of woody stalk parts so cut close to the florets)

1/3c extra virgin olive oil

2 cloves of garlic, grated

1/4c milk (used So Delicious Unsweetened Almond Milk Plus)

sea salt and pepper, to taste

Cinnamon Sweet Potato Cauliflower Mash

To make this sweeter and as an alternative to a traditional sweet potato dish with marshmallows, make using coconut oil instead of olive oil and add 1-2 teaspoons of cinnamon. If you want it sweeter you can add a little coconut palm sugar as well. It is sure to be a hit and nobody will miss those marshmallows.

In a large stock pot cover sweet potatoes with water and bring to a boil. Once potatoes come to a boil add cauliflower, cover, and reduce to a simmer for 12-15 minutes. You want the potatoes and cauliflower to be tender but not mushy. Pour potatoes and cauliflower into a colander and heat oil in the stock pot on medium, medium low and grate in garlic. Add the potatoes and cauliflower back into the pot and mash with a hand masher or hand mixer. We like ours a little lump, alternatively you can also puree them. Add in milk after mostly mashed and mash until desired consistency. Season with sea salt and pepper. Enjoy!

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