Thanksgiving: Sweet Potato Banana Mash


Here’s my first installment of Thanksgiving side dishes.  I hope I’m not too late.  I am super excited about Thanksgiving.  Not only do I get to see one of my oldest and dearest friends, but I also get to prepare a completely paleo thanksgiving!   I think I have mentioned her before, but there have been some developments.  Her name is Shannon Doleac and she lives in Park City, Utah.  She has a very impressive athletic resume, full scholarship to Utah for Gymnastics, and an even more impressive educational background, Masters from Tufts in Nutrition.  She is a CrossFit Level 1 certified trainer and made it to Regionals last year.  She also just started her own nutrition/lifestyle coaching business, check it out, Primal Peak.  Aaaannnd she has two young boys.  I don’t know how she does it.  Her husband, Mike, played in the NBA for 10 years and is currently getting his Masters in Physics.  I wish I was in that gene pool.  Anywho, we have been having thanksgiving together ever since I moved to California 5 years ago. 

I originally made this recipe for Christmas a few years ago to go alongside individual beef wellingtons.  This time I made it to go along with beef ribs, (yes, I have that recipe too!), but I had thanksgiving in mind the whole time.  The idea of roasting a banana may seem strange, but it adds an extra layer of sweetness that would normally come from brown sugar or honey.  This dish can easily be made ahead of time and kept warm in the oven or reheated on the stove top right before you sit down to dinner.  And I know that's important when you are trying to get 10 things to the table at once.  You can also scale this to your size group, make it for a party of 100 if you want!  

Sweet Potato Banana Mash

(Print Recipe)
4 Sweet potatoes
2 Bananas
1 tsp Cinnamon
1/2 tsp Nutmeg
2 Tbls coconut oil
Salt & Pepper

Preheat oven to 400 degrees.  Poke holes in both your potatoes and bananas with a fork.  Place sweet potatoes on baking sheet and bake for 45 minutes, adding the bananas to the oven for the last 15 minutes.
Scoop out the flesh of the potato and banana, add to a bowl.  Add your spices, oil and S&P.  Mash away! 
Note: If you find your potatoes are too dry, try adding a little chicken stock or coconut milk.  A little goes a long way, so only 1/8-1/4 cup.








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