This is a twist on your typical Thanksgiving sweet potato dish that will make your guests take a double-take and double servings. This dish stands out with its vibrant purple colors and though the ingredients are super simple, the flavors are super-rich and will pop in your mouth!
Peel and cut potatoes into inch size pieces.
Place into a pot, rinse them, fill them with cold water, add 1 tablespoon of salt, and bring to a boil.
Lower heat, cover with lid 3/4th of the way, leaving some steam to come out.
Boil for 20-25 min, till potatoes are fork-tender.
Once potatoes are soft, drain all the water. Place potatoes into a food processor while still hot.
Add whole container of the vegan ricotta, some oil, and whip.
Add butter, cream cheese, lemon juice, rest of the olive oil, ¼ teaspoon salt (or salt to taste), and whip till smooth texture.
Take off the fresh leaves off the thyme stems. Sprinkle in the leaves and whip.
Garnish with more thyme leaves and a drizzle of olive oil and ready to serve!
Jessica Gebel @chefgebelski
While growing up Polish and with immigrant parents, Jess was always surrounded by food; leading her to start cooking at a very young age. After experiencing health issues in her early 20's, she discovered that 80% of her problems were due to her diet. With a desire for change, this inspired her to learn everything she could about the impacts of food on the body.
With 8+ years of experience in her pocket, taking home the win on Cooks vs Cons, and having an education from the National Gourmet Institute; Jess isn't your average natural food chef. Carrying a focus on plant-based and gluten-free meals; she brings passion and spontaneity to your plate with a delicious and ayurvedic flare.
While brightening the kitchen and teasing your tastebuds; Jess designs every meal with a purpose. Without ever sacrificing flavor and guaranteed to leave you asking for more.