Vibrant purple sweet potato casserole topped with toasted pecans and a maple sweetened marshmallow meringue. This beautiful side dish is free of gluten, grains, dairy, and refined sugar!
Sometimes I have no idea what I’m going to share with you here on the blog. Of all the recipes out there, you’d think I’d never run out of ideas, but it’s not that easy for me. I usually just stroll through my local grocery store, up and down the aisles and through the produce section, slowly taking in interesting finds and brainstorming ways to use them.
I’m pretty sure the regular shoppers and the salespeople think I’m a wierdo.😁
I love browsing the produce section and am always on the lookout for cool new fruits and veggies. When I first saw purple potatoes a few years ago, I just had to try them. Raw, they’re a gorgeous magenta color, but when cooked they darken to a deep shade of purple. Honestly it’s the prettiest shade of purple I’ve ever seen! They’re delicious too, they’re consistency is a little creamier than regular sweet potatoes, but other than that, taste very similar. You can definitely use regular sweet potatoes or yams in lieu of these purple spuds though, if you can’t find them.
Purple potatoes, like eggplant and cherries, contain the beneficial antioxidant anthocyanin, which gives certain colorful fruits and veggies their vibrant pigment. They not only look beautiful on your plate, they give you a boost of antioxidants too!
Instead of regular marshmallows, like most sweet potato dishes use, I decided to make a fluffy marshmallow-like meringue! It’s simply made of beaten egg whites, maple syrup, and vanilla, and tastes like marshmallows, but naturally sweetened and a little healthier!
The toasted bits are my favorite part! If you’re looking for some lighter, healthier dishes for your Thanksgiving table, I hope you give this a try…Enjoy!Print
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