While Thanksgiving has already come and gone for those of us north of the 49th, I wanted to say happy Thanksgiving to our friends to the south as they celebrate next week. I’ll restrain myself from the cliché “you can always find something to be thankful for”, but practicing gratitude does comes with a plethora of benefits worth pursuing.
We had quite a large gathering at our house this year. It reminded me so much of the family gatherings I knew and loved growing up. There was a baby at the table as our very good friends celebrated their daughter’s first Thanksgiving (crazy to think that will be me and Scott next year)! The new pastor and his family were also in attendance, which added several to our number. It was a grand time with many culinary favourites also present (not the least of which were the Bacon-Braised Brussels Sprouts)!
For dessert, I made my mum’s sweet potato pie with gluten-free crusts. It was met with rave reviews. Since I just haven’t really gotten the hang of grain-free, nut-free pastry, I had to pass on the pie this time. It’s certainly on my to-do list, though. Instead, I decided to adapt the pie filling and make myself a little sweet potato custard as an after-dinner reward for all my hard work.
Since going AIP, my palate has become a lot more sensitive to sweeteners. The first time I made this sweet potato custard, I used the regular amount of sweetener called for and found it waaaay too sweet. This is the reduced sugar version I prefer and is more in-line with daily fructose intake recommendations to support healing. I find the flavour and texture better if this is made the night before and allowed to chill overnight. The best part? It’s very easy to make and doesn’t take up much of your precious time in the kitchen!
Sweet Potato Custard
- 1 cup cooked sweet potato, pureed
- 1 cup full fat coconut milk
- 1/4 cup maple syrup
- 1 tsp Pumpkin Pie Spice https://florentissimae.com/diy-pumpkin-spice-blend/
- 1 tbsp gelatin
- Combine all ingredients in a medium saucepan and heat on medium-low heat, stirring to combine.
- When mixture is warm and starting to steam, stir in gelatin and continue stirring until dissolved.
- Pour into four small ramekins, cover, and refrigerate overnight.
- Just before serving, top with a dollop of whipped coconut cream and a dash of cinnamon. (optional)