Does it count that I've been posting in my head?

Yes, I know, my skunk hat still fits. and my camera is apparently not working well.

Happy Thanksgiving to my fellow Canadian blogging friends! (and future Thanksgiving wishes to the ones across the border) :)

We had an amazing Thanksgiving dinner at my sister, Laurie's. I made a couple of sides. (Yeah for having Thanksgiving at someone else's house!) Overall the dinner was healthy, other than having double dessert. eep. (We brought pumpkin pie from our local bakery and Laurie's dh made chocolate peanut butter cupcakes for Laurie's birthday. Had to eat one to be polite, right?) Laurie also sent us home with some turkey, so we can have delicious sandwiches and whatnot today! Turkey: the best left over in the entire world. Just saying.

Want some sweet potatoes with your cardamom? One of the sides I brought to Laurie's yesterday was Coconut-Cardamom Sweet Potatoes (2pts) from the new (Nov/Dec 2009) issue of Clean Eating. It sounded really good and I had all the ingredients (other than sweet potatoes) on hand, AND it was easy to prep and bring to put in Laurie's oven after the turkey came out.

I knew there was a problem with the dish though, as soon as I added the 2 tsp of cardamom to the potatoes: cardamom was all I could smell (and later taste). At Laurie's we even added steamed squash and a bit of butter to the dish, but it still was pretty cardamomy. I liked it ok, Laurie said the same (I was too embarrassed to look closely at everyone else's plates), but I'd definitely cut it down to one tsp of the spicy stuff- or less.

Maybe the 2 tsp was a typo? the 1 and "/" was missing from in front of the 2? Possibly!

Anyway the recipe is as follows (in brief). I'm off to boot camp this afternoon to work off the double dessert. Happy Thanksgiving Monday! :)

Coconut-Cardamom Sweet Potatoes

5 med sweet potatoes (I used yams- same thing, right?)

3/4 c light coconut milk

2 tsp ground cardamom (danger! danger! use less!)

1 tsp vanilla

1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp cayenne

1/3 c unsalted pecan halves, chopped

Preheat oven 325 F. Boil (chopped up) potatoes for about 10 mins. Drain. With an electric mixer, on medium mix everything except the pecans together until smooth. Put mixture in 9x9 in baking dish. Sprinkle with pecans and bake for 45-50 mins- until edges are slightly browned. Cool for 10 mins before serving.

per 1/2c serving: 100 cals; fat 3.5g; fiber 2g