Sweet Potato Cauliflower Mash
The following recipe and photography was provided courtesy of Allianna Moximchalk from Allianna’s Kitchen.
This Sweet Potato Cauliflower Mash is a deliciously healthy alternative for the beloved Thanksgiving mashed potatoes. It’s super easy to make too, which alleviates some of the stress that often accompanies holiday entertaining!
This recipe is perfectly sweetened despite containing zero processed sugar. The pure maple syrup and chopped pecans on top are quite literally the icing on the cake.
Can I Make This Recipe Ahead Of Time For Thanksgiving?
Yes! No one wants to be stuck in the kitchen all day on Thanksgiving! You can prepare this recipe up to three days in advance. To reheat, simply place it in the oven at 350°F for 30 minutes, or on the stovetop over medium heat. Be sure to mix up the mash throughout the cook time to ensure it reheats evenly.
Are There Any Substitutions I Can Use?
While Heinen’s coconut milk is Club Fx-approved, if you do not have it on-hand, simply use regular milk.
Sweet Potato Cauliflower Mash
- Cook time:
- 30min
- Prep time:
- 15min
- Total time:
- 45min
- Servings:
- 8
Ingredients
- 5 cups frozen cauliflower or 1 medium head cauliflower, washed, cored and chopped into small florets
- 2 medium sweet potatoes, peeled and cubed
- 1-2 garlic cloves
- 1/2 cup Heinen’s canned unsweetened coconut milk
- 1/2 cup Heinen’s vegetable stock
- Sea salt and pepper, to taste
- 2 Tbsp. grass-fed butter or ghee
- 1/4 cup chopped pecans
- ½ Tbsp. Heinen’s coconut oil, melted
- 1/2 tsp. Heinen's cinnamon
- 1/4 tsp. Heinen's nutmeg
- 2 Tbsp. Heinen’s pure organic maple syrup
Instructions
- Place sweet potatoes, cauliflower, garlic, coconut milk, vegetable stock, salt and pepper in a pot.
- Bring to a boil. Put the lid on and let it simmer for 30-35 minutes, or until the sweet potatoes are soft enough to pierce with a fork.
- Add the contents to a blender or food processor and blend until smooth. You can also use an immersion blender or handheld mixer.
- Stir in the butter or ghee, then add the contents to a serving bowl.
- Toss the pecans in the coconut oil. Add a few dashes of cinnamon and heat in a small frying pan over medium heat until lightly browned and crispy.
- Sprinkle the pecans on top of the mash followed by a sprinkle of cinnamon and nutmeg and a drizzle of maple syrup.
