HAPPY THANKSGIVING!! Today is the day to hang out with people you love, absolutely not talk politics, and drink if politics do get brought up. What a wonderful day! No, but really, don’t be that guy. Just drink, eat, and be merry, ok?!!?
Do you have all your food planned out yet?? If you’re like me, you probably don’t. And you’re running to the store last minute because you forgot to buy the one, most important ingredient. Way to be a procrastinator! I’m into it. But if you’re still trying to figure out what to make but you don’t want to do much work, try this last minute recipe out! It’s like candied yams, but it’s super easy and only a few ingredients. You’re gonna love it! I ate it for leftovers for days last week!!
As you read this, I’m getting my sweat on at our annual Thanksgiving day workout at our gym. Every year, we have a huge team workout followed by snacks and cocktails afterwards. Gets you all sorts of ready for the day. I was recently chatting with family about religion and my dad mentioned that gym pretty much became my church once I started CrossFit 6 years ago. And it’s so true. I spend my holidays with the people at my gym or in the gym itself. When something goes wrong, we are there for each other. When something goes right, we are there for each other. We lift each other up and we are there for each other no matter the circumstances. So this year, I want to say that I’m thankful for my gym. I’ve been at this gym for 5+ years now and I could not have found a better place to call my second home and my second family.
Enough with the emotional crap, let’s go get our grub on and stress out about the little things on a later day. Go kiss a relative, have an awkward conversation, drink too much wine, and uber your way home. You got this holiday, no matter how uncomfortable it may get today! And don’t forget to stay tuned tomorrow for a fun little gift guide for him, her and the home! And stay tuned on Saturday for a new podcast episode!
- Preheat oven to 400 degrees. Use a fork to poke holes in the sweet potatoes then wrap each one in foil. Place on a baking sheet and in the oven for 35-40 minutes, until sweet potatoes are soft. Remove from foil and let cool slightly.
- Place a piece of parchment paper on the baking sheet then cut each sweet potato in half and on top of the parchment paper. Using a potato masher, smash each sweet potato half to flatten out.
- Whisk together ghee, maple syrup, pecans, thyme, and cayenne pepper. Using a basting brush, brush each smashed sweet potato with the mixture then using a spoon to scoop the pecans evenly on top of all the sweet potatoes. Sprinkle coarse salt on top of each.
- Place back in the oven to cook for 15-20 minutes, until the sweet potatoes begin to brown and crisp on top.
- Serve up!
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