It’s not a proper Thanksgiving dinner without turkey, stuffing, cranberries and some version of sweet potatoes. If you’re still making the marshmallow topped version, I think it’s time to try something new.
My recipe for Mashed Sweet Potato and Cauliflower Bake that I developed for Mealthy.com, is lightened up by adding cauliflower to the sweet potatoes. Mashing cauliflower with the sweet potatoes makes these mashed sweet potatoes, lighter and creamier and just a little bit better for you too.
Maple syrup, sage, pecans, and cranberries add great flavor and texture, while the granola topping adds fun flavor and crunch.
You can prep this dish the night before, just bring it to room temperature before baking or give it an extra 15 minutes in the oven (bake covered for the first 15 minutes).
- 3 pounds sweet potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon salt
- 1 large cauliflower, cut into florets
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1/2 cup half and half or milk
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 3 tablespoons chopped fresh sage
- 1/2 cup granola
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Preheat oven to 350°F. Arrange sweet potatoes in 6-quart saucepot and cover with water. Add salt. Partially cover and bring to a boil over high heat. Remove cover and add cauliflower. Simmer 15 minutes or until vegetables are very tender but not falling apart.
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Drain vegetables well; return to pot. Puree vegetables using immersion blender. Add butter and stir until melted. Stir in half and half and maple syrup until blended. Gently stir in pecans, cranberries and sage.
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Turn mixture into 2-quart baking dish. Top with granola. Bake 30 minutes or until beginning to brown. To serve, sprinkle with sage leaves.
This looks delicious!!
Thanks Karly!