Sometimes change is good, and putting a twist on Thanksgiving recipes can usher in a new tradition of flavor. For years, my family always had sweet potato casserole topped with melted marshmallows. Once you graduate from the kids’ table to the adult table, marshmallows may not be so cool.
My new favorite way to make sweet potatoes is to add a crumble to the top. I recently discovered Sahale Snacks, and they are one of my favorites for snacking and a quick boost of protein.
For Sahale Snacks, it all started with a climb up Mount Rainier in Washington State in August 2003. They had a beautiful trip but nothing delicious to eat. The trail mix and stale nuts helped replenish lost energy, but they did nothing to satisfy their desire for something great tasting, nutritious and as adventurous as their travels. That experience inspired them to create Sahale Snacks. They began experimenting with unique combinations of premium nuts, dried fruits and exotic spices, each reflecting a beautiful location, culture or culinary tradition somewhere in the world.
They use whole ingredients in their natural form, such as cashews, almonds, pecans, and pistachios, and combine them with naturally dried and preservative-free fruits. Then, they add fabulous ingredients like honey, lemongrass, balsamic vinegar or pure ground Madagascar vanilla beans. They are delicious snacks that go beyond ordinary.
They carefully select nuts from the best growers, and then they dry roast them to bring out the natural flavors. Some snack companies use sulfites to boost color or extend shelf life. They always use unsulfured fruit, which has been naturally preserved with sugar or a combination of sugar and fruit juice concentrate. Their secret glazing process uses tapioca syrup and cane sugar as a base; they then add fruit juices and spices.
Available in a variety of flavors, for the sweet potato recipe I used the Sahale Valdosta Pecans. It’s the perfect combination of black-peppered pecans, sweet cranberries and a pinch of orange zest. Just do a quick grind in the food processor and stir together with some melted butter. Use what you need, and save the rest for snacking. Be sure to try some of the other Sahale flavors. I know you will find a favorite.
Mashed Sweet Potatoes with Pecan-Cranberry Crumble
4 medium sweet potatoes
2/3 cup milk
4 Tbs butter, room temperature
2 Tbs honey
1/2 tsp salt
2 bags Sahale Valdosta Pecans
2 Tbs butter, melted
Preheat oven to 375° F. Pierce sweet potatoes, and place on a baking sheet. Bake for 1 hour or until soft. Let cool to room temperature. Peel skin from potatoes, and scoop flesh into a large microwave-safe bowl. Add milk, butter, honey and salt. Use a potato masher to completely combine. Spoon into a baking dish, and place in preheated oven for 20 minutes.
For the topping, place Sahale Snacks in a food processor, and pulse for a few seconds to roughly chop. Stir in the melted butter. Remove the sweet potatoes from the oven, and scatter the chopped pecans over the top. Spray the top with nonstick cooking spray. Place under the broiler for 2 minutes or until top begins to brown. Watch closely to prevent burning.
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