As anticipatory as Andrew is about our Thanksgiving table, with family flying in from around the country to gather and celebrate for the first time in nearly a decade, his true holiday feasting never begins until the morning after. Collecting bits of leftover cranberry sauce, cornbread stuffing, turkey, and gravy, for a thick sourdough sandwich, all served alongside a slice of pumpkin pie for good measure. Perhaps it all actually tastes better the morning after, allowed to sit and manifest its true flavor potential, perhaps the sandwich is Andrew’s valiant attempt at keeping holiday magic alive and strong, but it wouldn’t be our day-after-Thanksgiving-morning without his leftovers dash.
Taking that same concept of Thanksgiving repurposing, but giving it a healthful twist, this Orange Baked Sweet Potato Casserole recipe is one of my family’s longtime favorites – a simple sweet potato side dish with little pops of maple, cinnamon, and hazelnut. Though coveted and abundant, there’s always more than enough leftover for morning after munching. Naturally sweet and divinely bright, this past holiday I blended a heaping serving with speckled banana and a touch of almond milk for what can only be described as leftover bliss. A creamy and flavor packed Thanksgiving smoothie even the most devout sandwich lover couldn’t help but sip.
Orange Baked Sweet Potatoes with Maple & Cinnamon [serves 12]
6 medium sweet potatoes
½ cup coconut oil
½ cup pure maple syrup
1 tablespoon ground cinnamon
3 oranges, peeled and cut into bite sized chunks
½ cup raw hazelnuts, roughly chopped
In a very large pot, cover whole potatoes (with skin) with water. Bring pot to a boil over medium-high. Simmer for 30 minutes, or until potatoes are fork tender. Remove from heat and drain water.
Meanwhile preheat oven to 350 degrees F, rack in the middle. Lightly coat a 9 x 13 inch baking pan with coconut oil, set aside.
In a small bowl, whisk together coconut oil, maple, and cinnamon until well combined. Set aside.
Once potatoes are cool enough to handle, remove skin (it should easily peel off), then slice potatoes into ½ inch rounds.
To assemble: cover bottom of pan with sweet potato slices, followed by orange, followed by maple cinnamon mixture. Continue layering until all ingredients have been used, then top with chopped hazelnuts and an extra dash of cinnamon. Bake for 30 minutes, or until top is golden. Serve and enjoy!
Nutritional Information [per serving]
300 Calories, 12g Fat, 46g Carbohydrates, 6.5g Fiber, 26g Sugar, 4g Protein
Sweet Potato Casserole Leftovers Smoothie [makes 1]
1 serving Orange Baked Sweet Potatoes with Maple & Cinnamon
1 ripe banana, peeled and frozen
¾ cup unsweetened almond milk
1 scoop plant based protein (optional)
In a high speed blender, wiz all ingredients until smooth and well combined. Pour into your favorite glass, serve and enjoy!
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