This might be a case of too little, too late, but in the interests of future Thanksgiving meals, I want to get this recipe on record here at HGK. It’s far less candy-like than the traditional Thanksgiving Sweet Potato casserole, but since it’s way healthier, I think we can forgive it. What do you think?
HGK’s Date-kissed Thanksgiving Sweet Potato Casserole
serves a crowd
1/2 cup soy creamer, soy milk or almond milk
2 Tbsp orange juice concentrate
1 1/2 teaspoon vanilla extract
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
1 1/2 teaspoon cinnamon
3/4 cup date paste
1 20 ounce can of crushed pineapple (no sugar added), drained
1 1/4 cups chopped pecans (toasted or not)
1/4 cup date paste
Preheat the oven to 350 F and spray a 9×13″ casserole dish with non-stick spray.
Boil a pot of water large enough to fit the potatoes. Wash, peel, and large chop the sweet potatoes. Place cut potatoes into the pot of boiling water and cook until potatoes are easily pierced with a fork. Drain potatoes. (You could also bake or pressure cook the potatoes until soft.)
Into a large bowl, put the creamer or milk, orange juice concentrate, vanilla, salt, nutmeg, cinnamon and date paste. Stir to combine.
Place cooked sweet potatoes into the large bowl with the creamer mixture. Mash well with a masher.
Add drained crushed pineapple and stir.
Transfer sweet potato mixture to prepared casserole dish.
In a small bowl, mix pecans and date paste until evenly combined. Using your hands and then a spatula, distribute pecan mix evenly over the top of the sweet potatoes.
Bake for 45 minutes or until hot throughout.
Yield: Roughly 2 cups of Date Paste. You can freeze what you do not use.
Remove pits and stems from 20 Medjool dates. Place in a medium sized bowl. Cover with hot water. Soak until dates are soft. Remove dates from the soaking water, reserving the soaking liquid. Place dates in your blender or food processor. Add some of the soaking liquid–anywhere from a few tablespoons to 1/2 cup, it really doesn’t matter.
Puree your Dates until they have become a thick whipped and creamy texture. Place your date paste in an air tight container and store in the fridge or freezer.