Portion Control are two words you do not hear on Thanksgiving. Unless you are really really serious about your health! This recipe may not be a healthy one but it does show an easy way to portion out a favorite Thanksgiving side dish in a “no brainer” kind of way.
- 2 good sized sweet potatoes or 4 small-medium sized
- 1/4 cup vegan sour cream
- 1/3 cup orange juice or less if you like it less orange-y
- 1 tsp cinnamon
- pinch of nutmeg
- 1/4 tsp salt
- pinch of pepper
- 1/4 cup light brown sugar
- 2 tbsp butter
- dandies marshmallows
Preheat the oven to 400 degrees. Bake the potatoes long enough that when you pierce them with a knife, they have no resistance.Let them cool down before handling them, unless you really like burning your palms.
Scoop out the “meat” into a mixing bowl and add all the ingredients except the marshmallows. Mix until combined and almost smooth. The portion part of this comes in the form of my favorite thing, RAMEKINS! Drop 1 cup each of the mixture into individual ramekins. You should get 4 servings out of this. Cover the top of the ramekins with the marshmallows, giving enough space for them to puff up. Which I did not do!! Bake in the oven for 20 minutes. When done, let them cool for a while, they will be very hot inside! You can eat all 4 yourself if you want, I won’t tell anyone.
My Little Vegan 
Thanks for the tip!