Sweet Potato Casserole With Pecan Granola
Yield 12 servings | Prep time 15 minutes | Cook time 95 minutes
- 4 lb. sweet potatoes
- 1 cup full-fat coconut milk
- 4 tbsp. coconut oil, melted
- 1/2 cup maple syrup
- 2 eggs*
- 1 tsp. sea salt
- 2 cups pecans, chopped
- 1 cup rolled oats
- 1/2 cup maple syrup
- 1/4 cup almond flour
- 3 tbsp. coconut oil, melted
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- Preheat the oven to 400 degrees F and lightly grease a 9-x-13-inch baking dish. Puncture the sweet potatoes with a fork all over. Arrange on a baking sheet and bake for 45 to 55 minutes, or until the potatoes are fork-tender.
- Once the potatoes are baked, remove them from the oven, and reduce the oven temperature to 350 degrees F. Allow the potatoes to cool until they can be handled, about 15 minutes. Once they’re cooled, slice the potatoes in half and spoon the flesh into a large mixing bowl.
- Add the coconut milk, 4 tablespoons coconut oil, 1/2 cup maple syrup, eggs, and 1 teaspoon sea salt. Mash with a potato masher until mostly smooth.
- In a separate bowl, combine the pecans, oats, 1/2 cup maple syrup, almond flour, 3 tablespoons coconut oil, vanilla extract, and 1/2 teaspoon sea salt. Stir until well combined.
- Spread the sweet potato mixture into the greased baking dish and top evenly with the pecan mixture. Bake for 30 to 40 minutes, or until the granola is toasty and the potatoes are bubbly along the edges.
Prepare this dish through step 4 the day before, and refrigerate. Bring to room temperature and finish in the oven just before serving.
*Instead of real eggs, you can make your own “flaxseed egg.”
Dairy-Free Green Bean Casserole
Yield 8 servings | Prep time 25 minutes | Cook time 60 minutes
- 1/2 cup avocado oil or other neutral oil
- 1 lb. shallots, thinly sliced
- 2 tbsp. extra-virgin olive oil
- 1/2 large yellow onion, sliced
- 1 lb. cremini mushrooms, sliced
- 3/4 tsp. sea salt
- 3/4 tsp. freshly ground black pepper
- 15 oz. can full-fat coconut milk
- 2 lb. green beans, trimmed and halved
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 2 tbsp. cornstarch
- Preheat the oven to 350 degrees F and lightly grease a 9-x-13-inch baking dish. Add just enough avocado oil to lightly coat the entire bottom of a large sauté pan — you may not need the whole amount. Add the shallots in an even layer and turn the heat to medium-high. When the shallots start hissing, lower the heat to medium. Cook until deeply golden brown, stirring occasionally and lowering heat as necessary to keep the shallots from burning, about 15 minutes.
- Transfer the crispy shallots to a paper towel–lined plate to cool. Gently dab to remove excess oil, and season with a pinch of salt.
- Preheat a large sauté pan to medium heat and add the olive oil. Once it’s heated, add the onion, mushrooms, salt, and black pepper. Allow the mushrooms to brown, stirring occasionally, about 12 to 15 minutes.
- Once the mushrooms are browned and the onions are tender, add the coconut milk, green beans, and garlic, and bring the mixture to a steady simmer. Cook until the green beans are just beginning to become tender, about four to five minutes.
- In a mixing bowl, whisk the vegetable broth and cornstarch until the cornstarch is dissolved and no clumps remain. Slowly pour the cornstarch mixture into the simmering coconut milk. Use a rubber spatula to stir the mixture continuously and scrape the bottom of the pan. Continue simmering until the mixture has thickened to the consistency of gravy, about six to eight minutes.
- Transfer the green-bean mixture into the greased baking dish. Bake for 25 to 30 minutes, or until the green beans are tender and the edges are bubbly. Top with crispy shallots.
Prepare this dish through step 5 the day before, and refrigerate. Bring to room temperature and finish in the oven just before serving.
Fall Harvest Salad
Yield 8 servings | Prep time 15 minutes | Cook time 40 minutes
- 1 medium delicata squash, seeded and sliced into 1/2″ half-moons
- 2 tbsp. avocado oil
- 1 tsp. sea salt
- 10 oz. baby kale or hearty mixed greens
- 1 medium shallot, thinly sliced
- 4 oz. goat cheese*
- 1/2 cup roasted and salted walnuts
- 5 sprigs rosemary
- 1/3 cup extra-virgin olive oil
- 2 tbsp. whole-grain Dijon mustard
- 2 tsp. maple syrup
- Preheat the oven to 400 degrees F and line a large baking sheet with foil.
- Place the squash in a mixing bowl and toss with the avocado oil and sea salt until evenly coated. Spread the squash onto the baking sheet and bake until tender and golden, about 25 to 30 minutes.
- While the squash is roasting, prepare the salad dressing. Add the rosemary and olive oil to a small saucepan. Heat on low for 8 to 10 minutes, then strain the oil into a medium bowl, removing the rosemary sprigs. The oil should appear green in color and be very aromatic.
- Add the mustard and maple syrup to the bowl and whisk until combined.
- Arrange the greens, roasted squash, walnuts, goat cheese, and sliced shallots in a large serving bowl or on a platter. Top with dressing.
Prepare this dish through step 4 the day before. Arrange and dress salad to serve.
*Omit goat cheese to make this vegan.
Wild Rice Pilaf
Yield 12 servings | Prep Time 15 minutes | Cook time 70 minutes
- 3 tbsp. extra-virgin olive oil
- 1/2 large yellow onion, diced
- 5 sprigs rosemary, leaves stripped from the stalks and finely minced
- 1 tbsp. finely minced sage
- 1/2 tsp. sea salt
- 1 cup wild rice
- 3/4 cup brown rice
- 4 1/2 cups vegetable broth
- 1 cup dried cranberries
- Heat a large pot over medium heat, then add the olive oil. Add the onion and cook until translucent, about three to four minutes. Add the rosemary, sage, and salt, and cook until fragrant, about one minute.
- Add the wild rice and brown rice, and stir until the grains are evenly coated in oil. Cook until the rice is lightly toasted, about two to three minutes.
- Add the broth and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the rice is tender and the moisture has been absorbed, about 50 to 60 minutes.
- Once the rice is cooked, fluff with a fork, add the dried cranberries, and toss until combined. Enjoy warm.
Prepare this dish up to three days in advance. Reheat at 300 degrees F for 25 to 30 minutes in a casserole dish covered with foil.
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