Can you believe Thanksgiving is only a week away? This year we’re hosting back-to-back dinners and the refrigerator is overflowing. I even plugged in an old dorm fridge for extra space and set up two coolers for the frozen turkeys I’m thawing. Thankfully, the cool Northwest weather doubles as extra storage when needed.
As a devoted sweet potato fan, I ordered a 40 lb box—these bright orange tubers are my current obsession. Orange-fleshed sweet potatoes are an excellent source of beta-carotene, which the body converts to vitamin A. Vitamin A supports vision, gene expression, and immune function. I also rely on sweet potatoes as a post-workout, low-glycemic fuel: their slow-release carbohydrates aid muscle recovery and help stabilize metabolism. They’re my go-to before exercise, especially for brisk walks—I aim for three miles at least three times a week. For the best nutritional benefit, sweet potatoes are ideally served with a bit of healthy fat—cinnamon butter, anyone?
For next week’s gatherings I’ll be making a delicious Spiced Sweet Potato Gratin. This version is not overly sweet like the marshmallow-and-brown-sugar casserole. Instead, a blend of warming spices and turbinado sugar enhances the potatoes’ natural sweetness without overwhelming it. The dish is also gluten-free, dairy-free, and vegan, making it suitable for many dietary needs.
The full recipe is featured in my weekly PBS Parents column. Enjoy preparing it and happy Thanksgiving!