“That was really good, we’ve had Thanksgiving every night this week,” smiling while looking at me. “I know, said me.”
Yes! Yes! Yes! This exactly what I wanted to hear. My plan this year was to enjoy a bit of Thanksgiving everyday during the holiday week. This way when I didn’t cook a huge feast on Thanksgiving there would be no sad feelings. I’ve already explained how much I do love the flavors of Thanksgiving but I have no desire to spend a full day in the kitchen cooking. So I think my plan to enjoy a bit of Thanksgiving all week is the perfect solution!
This sweet potato mash is rustic. I left the skins on, added roasted brussel sprouts, applewood smoked goat cheese, and buttermilk. I typically cook ‘clean’, but I chose to make this dish a bit decadent. Yes goat cheese and buttermilk qualify as decadent in my diet these days. These sweet potatoes were really delicious. I can honestly say I’m loving my Thanksgiving creations this season. I can only hope my actual Thanksgiving dinner will match what I’ve already made. Wish me luck!
Rustic Mashed Sweet Potatoes with Brussel Sprouts
- ~2 lbs sweet potatoes, 3 large
- 10 oz sliced brussel sprouts (you can buy these pre-sliced from Trader Joe’s)
- olive oil
- 1 cup buttermilk
- 2-3 oz applewood smoked goat cheese
- pomegranate seeds, to serve
- Preheat oven to 350º.
- Stab sweet potatoes with a fork and roast for 1 hour or more, until fully tender. Set aside.
- Turn oven up to 425º.
- Place sliced brussel sprouts in a large skillet, coat with 1-2 tbsp of olive oil, and season with s&p. Place in oven and roast for ~25 until lightly browned and tender. Set aside.
- In a pot heat up buttermilk and most of the goat cheese over medium heat until goat cheese is melted. Chop sweet potatoes and add to pot. Mix well to ‘mash’ sweet potatoes. Add roasted brussel sprouts and season with s&p. Continue to heat until warmed through.
- Serve top with a remaining goat cheese and pomegranate seeds.