For Thanksgiving I made some truly scrumptious roasted sweet potatoes. Until I was well into my 20’s, I thought I hated sweet potatoes. My only experience with this orange-fleshed starch was via canned candied yams topped with marshmallows. But when I discovered the natural sweetness of unadulterated sweet potatoes, I was hooked! I made them savory style with thyme and garlic, which only proved to bring out even more of the yams’ natural sweetness. Not surprisingly, they were a hit, but I was lucky … there were three other crowd-sized potato dishes for our petite Thanksgiving party of 7 … this meant leftovers of everything! And as it turned out, these sweet potatoes are incredibly awesome cold too. I think this vegan and food allergy-friendly recipe will be on repeat throughout the winter in my house … Read on for the Recipe
Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.