Happy Friday Y’all! Swinging into the long weekend like… What are your plans?
We are celebrating our eldest daughter’s 19 birthday today, pictured on the left.
Yup, she’s an adult, whew I survived, no I’m not a grandma, and yikes, I’m really THAT old. That’s all good stuff to celebrate, right?
This post is my final Thanksgiving recipe for you this week as I prepare to host my family from the coast. It’s become a bit of a tradition over the last few years – three days of hanging around, eating good food, enjoying great visits, sipping on a few extra coffees and taking in the beautiful outdoors!
I’m making a sweet potato cauliflower mash as a side dish along with yesterday’s sprouts recipe. It’s so pretty in its fall colour, bursting with vitamins, plus a little on the lighter side with the added cauliflower – to leave room for the pie of course.
Sweet Potato Cauliflower Mash
Serves 8-10
- 6 medium sweet potato (orange flesh), washed well, cubed (peel optional)
- ½ large head cauliflower, cut into florets
- 2 tsp salt (divided)
- 1 bunch green onion or chives, sliced.
- ¼ cup chopped parsley.
- 1 clove garlic, minced
- ¼ cup plain Greek yogurt
- ¼ cup butter or ghee
- Fresh ground black pepper
Directions
- Place sweet potato and cauliflower in large pot, cover with water, add 1 tsp salt.
- Bring to boil, reduce to simmer for 10-15 minutes (until tender)
- Drain water, add all other ingredients, mash well until smooth. Reserve a pinch of green onion and parsley for garnish.
- Serve with pinch of green onion, parsley, and fresh ground pepper sprinkled on top.
- Enjoy!
Wishing you and yours a wonderful Thanksgiving weekend!
B.
