I teach a stroller fitness class every Wednesday. This past Wednesday we held a Thanksgiving potluck after class. We had a great time with gobs of babies and toddlers underfoot, lots of food (lots and lots of food!), and a hefty dose of gratitude for the fellowship that our class provides.
On Tuesday night, I spent a lot of time in the kitchen making Maple Roasted Sweet Potato Mash to take to the potluck. Alas, when I was done with the recipe, I had enough for each of my friends to have precisely one tablespoon. (I definitely miscalculated my yield!) So, I opted to make a little trail mix and these fruit snacks and call it a day.
But, I served the dish with dinner Wednesday and every member of the family devoured it. So, I am thrilled to share it with you. I think it would make a terrific holiday side dish. It’s not as sweet as some of the other traditional Thanksgiving sweet potato recipes, but it has just enough maple syrup to make it feel like it’s a special occasion dish.
Just know that if you are feeding more than four, you will need to double or triple the recipe below.
For my vegan friends, this could be easily “veganized” with a non-animal fat and a vegetable-based broth. In lieu of bacon, you could top with some fried sage leaves, pepitas or dried cranberries (as pictured.)
- 4 medium to large sweet potatoes, peeled and cubed
- 2 TBSP high-quality fat (lard, tallow, ghee, etc.)
- 1 TBSP real maple syrup
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp freshly grated nutmeg
- 1/2 c bone broth or stock (I used beef)
- 3-5 strips bacon
- Preheat oven to 375 degrees.
- Peel and cube the sweet potatoes. Add to medium or large bowl. You want ample room to toss them.
- In a small saucepan, melt 2 TBSP fat.
- Add maple syrup and lemon juice and stir constantly. Do not allow the mixture to boil, but do melt the fat entirely.
- Pour mixture over potatoes. Toss to coat well.
- Add nutmeg and toss to coat.
- Arrange potatoes in roasting pan. Make sure to use one with a lip. You will be adding broth and you need for it to stay in the pan!
- Roast at 375 degrees for approximately 40 minutes or until the edges begin to brown and the potatoes are soft.
- Remove from oven.
- Add stock or broth. Using a metal spatula, move the potatoes around a bit in the pan and scrape any sticky bits off the pan.
- Return pan to oven for approximately 10 more minutes.
- Meanwhile, cut bacon into small pieces and fry in a skillet. Set aside.
- Remove pan from oven. Allow to cool slightly.
- CAREFULLY transfer the potato mixture to a food processor, working in batches if necessary. Be sure to pour the remaining broth and drippings into the food processor, too.
- Puree until smooth.
- When serving, top with the bacon.