Recipes

Thanksgiving recipes don’t need to be loaded with heavy and highly processed ingredients. The best part of Thanksgiving is that it connects us with not only our friends and family, but brings us back to eating home-cooked meals, even if it is only for one night. I have gathered 22 thanksgiving recipes from the blog-o-sphere that have a healthy twist. Enjoy and eat guilt-free.

This is one one of my absolute favorite recipes and a go-to year-after-year. You can also find it in 5 Recipes with 5 Ingredients or less.

You can substitute the currants with dried cranberries. I like mine a little on the sweeter side, so I add even more maple syrup.

The Source: The New York Times Well Blog

Servings: 6

What you need:

• 3 large garnet or other yams, peeled and cut into 2-inch pieces
• 1 cup canned coconut milk, mixed well before measuring
• ⅓ cup maple syrup or packed brown sugar
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ⅓ cup currants, soaked in warm water for 10 to 15 minutes and drained

Get to it:

Place yam pieces in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain and return to pot.

Add coconut milk, maple syrup, salt and spices, and mash with a potato masher until smooth. Adjust seasoning to taste. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor. Mix in currants and serve.

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