Ah yes, Thanksgiving is right around the corner, and this is the time of the year where dinner plates become a topic of conversion, turkeys aren’t so lucky, and the menu isn’t so plant friendly. The holiday itself is a beautiful celebration of gratitude for all the good (and not so good) things that have happened in the year.
But this is where the similarities end and differences begin when it comes to sharing a plant-based Thanksgiving among family members. Rather than taking a divide and conquer approach as to why you should or should not include the poor little birdie on your dinner table this Thanksgiving you can just include a whole lot more plant-based menu items.
The key is to make your plant-based meals SO amazing that they’ll eventually crowd out all the other options. With this in mind, I wanted to give you a recipe that will knock the socks off everyone at your holiday table. If you want more recipes for an awesome plant-based meal, you can check out the guide I wrote, which is linked after the recipe.
Whipped Sweet Potatoes With Chipotle Aioli
- 4 large sweet potatoes (with skins)
- 3 Tbsp coconut oil
- pinch smoked sea salt
- 1/4 tsp paprika
- pinch cayenne pepper
- 1/4 tsp black pepper
- 5 Tbsp Vegenaise
- 1 chipotle pepper, soaked overnight in 1/2 cup filtered water
- 1/2 lemon
- 1 Tbsp maple syrup
- 1/2 garlic clove, grated
In a food processor or mini hand blender, blend the softened chipotle pepper with the water used for soaking. Set aside.
Wrap the sweet potatoes in foil and bake in the oven whole for 60-90 minutes at 350 degrees Fahrenheit, or until you can insert a fork right through them. Remove and set aside to cool slightly.
Meanwhile, prep the chipotle aioli by combining in a small mixing bowl the Vegenaise, lemon juice, salt, pepper, cayenne, maple syrup, paprika, grated garlic and minced chipotle pepper. Whisk until all ingredients are combined and a smooth creamy texture is achieved. Adjust seasoning to taste.
Split the sweet potatoes in half and scoop out the good stuff. Season with smoked salt.
Whip with a hand mixer until light and fluffy, then transfer to a serving dish and drizzle with the chipotle aioli.
By: Kobi Kenzo