Thanksgiving! Mashed Carrot Sweet Potatoes!

Well…it seems we flew right past Thanksgiving and are officially in the Christmas season!
But before I go into any Holiday treats….I have to show the highlights for our thankful day.
J and I and his parents went to our friend Geoff’s house for turkey, oyster-sausage stuffing, mashed potatoes, green bean casserole, pies galore….and
Smashed Carrot Sweet Potatoes! sooooo goood!
Ingredients: (I times the recipe by 5 to make a big batch)
2 medium-sized sweet potatoes, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
1/2-1C low-sodium vegetable stock or Watkins Chicken broth
1 tsp grated orange rind
Pinch each cinnamon and ginger
1 T Splenda brown sugar
2 T Smart Balance or light butter
1/2 tsp sea salt
Roast sweet potatoes and carrots at 425F for 40ish minutes (until soft). Add cooked veggies to spices, butter, brown sugar and broth. Mash with potato masher or in mixer.
I also made my famous Whole Wheat Pumpkin Cran Muffins with REAL pumpkin and roasted pumpkin seeds (both found in the archives under pumpkin).
J’s mom Beth with the marinating turkey
Turkey before…Turkey after….yum! It was sooo moist and delicious.
Geoff and his girlfriend Darcy…its martini season according to Geoff!

The spread!
Thanks Geoff and Darcy for a wonderful Thanksgiving!
to come….banana bread and squash casserole
Until next time…
look good, feel good, do good

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