Are you already planning your menu, and checking it twice?
Then, make room on it this Thanksgiving for “Sweet Potato Orange Cups.”
How adorable and special are these hallowed-out orange halves, filled with coconut-scented mashed sweet potatoes and crunchy pecans?
Sure, you can make a big bowl of sweet potato puree and call it a day. But serving the creamy sweet potatoes mounded in individual orange cups like this just makes it all more fun and distinctive.
The recipe is from the new cookbook, “Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion” (Ten Speed Press), of which I received a review copy. It’s by Bay Area food writer Danielle Walker, founder of the grain-free blog, againstallgrain.com.
The 125 recipes all eschew gluten, dairy and grain. They are arranged by occasion, such as “Game Day Buffet,” “Birthday Party,” and “Christmas Breakfast.”
However, that doesn’t mean you can’t mix and match. For instance, the recipe for “Sweet Potato Orange Cups” is actually listed in the “Easter Brunch” chapter. But I think it’s also ideal for Thanksgiving.