The Hungryman will be working on Thanksgiving Day this year, and since I’ll be heading down to Houston to spend the day with my family, I’ve been trying to delight him with dishes that are synonymous with the holiday in hopes that he won’t feel like he’s missing out. But I know better. He is sad, and so am I. I’ve made a vegetarian cauliflower cornbread dressing and a vegan miso green bean casserole which were both huge hits! His positive reactions completely threw me off guard as he is one meat-loving man. I’m not complaining, though ;).
What’s the weather been like in your area? Here in Austin, it rained all weekend (well more like drizzles..the annoying kind) with temperatures in the 30s!!! So feeling lazy, I once again put my trusty ol’ slow cooker to work. I didn’t plan on taking photos since the lighting was definitely not on my side. But after that initial bite, I couldn’t resist the urge to share this recipe with you guys. Normally when I make sweet potato casserole, I have to either a) roast the sweet potatoes in the oven, b) steam them, or c) boil and mash them. Well here, all you have to do is peel and chop them into chunks, pour in some coconut milk, set the slow cooker on high for 3 hours, and walk away. You can then easily mash and add in the rest of the ingredients. Super simple! With the addition of orange zest, cinnamon, nutmeg, maple syrup and a crunchy pecan topping, this lightened up spin on a beloved side dish is sure to make your family and/or guests happy!
