If your Thanksgiving experience is similar to ours, you grew up with yams (or sweet potatoes) covered in toasted marshmallows, and while that version of sweet potatoes is nostalgic – with its gooey and crispy layer of marshmallows, I’ve since come to love a more complex flavor pairing which marries sweet, spicy and tangy. That’s what we’ve created with these simple Thanksgiving yams.
Our Thanksgiving yams are just as easy to create and provide a fresh spin on an old favorite. Last year was my first Thanksgiving after going paleo, and I was worried with how I might re-create holiday favorites and worried about my ability to make it through the holiday season without totally caving. Thanksgiving is my favorite holiday…it’s all about the food and the people. It just doesn’t get better than that, and with these Thanksgiving yams nothing is lost. They are just as comforting and even more flavorful than my old favorite. Going paleo has been a constant reminder that stepping out of my comfort zone and trying new things, taking some risks, and being open minded often leads to some new and exciting experiences. And sometimes, I even find new favorites, like these Thanksgiving yams.
Give our Thanksgiving yams a try and see if you can’t create a new, healthier holiday tradition this year.
If you try this recipe, we’d love to know what you think. Leave a comment below and add a rating. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!
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- 3-4 yams - peeled
- 1/8 cup pure maple syrup
- 2 tbsp grassfed butter or ghee
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1 orange - zest and juice
Peel and cut your sweet potatoes into rounds.
Boil your sweet potatoes until they are soft, but not mushy. Once they are done remove from heat and strain them.
In a large mixing bowl, mash your sweet potatoes, keeping them a little clumpy.
Add the rest of the ingredients and mix until everything is combined.
Serve your Thanksgiving yams or place them in an oven safe dish and reheat later for serving.