My Mom has been making Yam “Sweet Potato” Souffle for years and I’ve taken her recipe and tweaked it a bit to be Gluten free, vegan and used healthier sugars and fats. This has always been a favorite around our Thanksgiving table, however there really is no reason this recipe has to be limited to just Thanksgiving. I put the sweet potato in quotation marks because as I wrote about in Rosemary Yams, many people are confused between yams and sweet potatoes. So if you are one of the confused, you can get straightened out as to what is a sweet potato and what is a yam by reading my Rosemary Yams post. We learn something new every day.
I’m gearing up for Thanksgiving, it’s hard to break away from the tried and true traditional Thanksgiving Day menu, and I really don’t plan on straying too far from my annual dishes. I know we are having Golden Garlic Potatoes and Grain Free Dairy Free Pumpkin Cheesecake, Turkey and Ham for the meat eaters, a Green Bean and Butternut Casserole, and I hope a Brussel Sprout and Cranberry salad. I guess I should purchase some rolls for those that aren’t gluten-free, and stuffing/dressing, gotta make that, gluten-free and regular. Am I crazy or what? Do most people make this much food for Thanksgiving or is it just me? Between my daughter, son’s and I we will be doing the food. I don’t usually ask guests to bring much as there are too many dietary restrictions in this family. What are the traditional dishes that you serve for Thanksgiving?
Besides all the food that I am blessed to be putting on our Thanksgiving Table, I am thankful for a mountain of other things. To name just a few, I am thankful for a wonderful husband, who is not only the best dishwasher around, which comes in handy on Thanksgiving, but he is also my best friend. Thankful for three amazing kids and son-in-law, and an awesome grandson! I’m also thankful for this blog, the creativity it allows me to share and I’m thankful for all my readers. Happy Early Thanksgiving Everyone!
Prep Time: 30 minutes
Cook Time: 45 minutes