It's a tie between stuffing and sweet potatoes, but if my life depended on my picking my ONE favorite Thanksgiving food I would have to say sweet potatoes. They don't need any embellishment like mashmallows or anything else. The best sweet potato dish is a stand alone sweet potato!
With all that said, I got a little creative and turned the sweet potato into brunch dish. As the third and final thanksgiving food turned oatmeal, I made a tasty bowl of sweet potato oats with pecans.
First you will want to pierce your sweet potato and bake at 425degreees for about 30-45 minutes (until potato is cooked). Once your potato is cooked you can get the oats toasting in their little pan. I coated the pecans in a little bit of cinnamon sugar as well but that is optional.
To cook your oats:
1/2 cup Quaker Oats
dash of salt (optional)
1 tbsp brown sugar, 1/4 tsp nugmeg and cloves, 1/2 tsp cinnamon
about 1/4 cup pecans (roughly chopped)
3/4 of your cooked sweet potato
Once all ingredients are in the pot, add 1 cup of unsweetened coconut milk and bring to boil.
Keep an eye on your pecans and once you feel they are toasted to satisfy your preference turn off their burner.
Back to the oats: Once boiling, turn down heat to 2 or 3 stirring occasionally based on your preferred consistency. When your oats look good to you remove from heat and serve into your favorite bowl.
Top with toasted pecans and the rest of your cooked sweet potato.