Namaste,
To have kindness and respect is so important in life. It is the core of Ma’s teaching, to be kind, “to treat everyone as the Christ”. It is one of the universal truths no matter what path or religion you follow. Ma many times said “Kindness is her religion”.
As we prepare for The Thanksgiving holiday, i am so grateful for my Guru and her teaching of kindness and serving others.
Ma impressed upon us to make sure no one was alone for the holidays. Soon we will serve a Thanksgiving Bandara and please make sure no one is alone. Let us make sure to hold hearts and “Feed Everyone”.
This next recipe i make for Thanksgiving. It is vegan and gluten free and has all the delicious flavors of a pumpkin pie but with sweet potatoes. I hope you enjoy it.
Love Swami Rudra Das
Always and forever at the Feet of my Guru, Ma Jaya Sati Bhagavati
Ingredients:
- 6 lbs. Sweet Potatoes – Organic
- 1 can Coconut Milk – Organic
- 1/2 cup Maple Syrup – Organic
- 3/4 teaspoon Salt – Himalayan
- 4 teaspoons Vanilla Extract – Organic
- 3 teaspoons Cinnamon – Organic
- 1 1/2 teaspoons Ground Ginger Powder – Organic
- 3/4 teaspoon Ground Cloves – Organic
Utensils:
- Baking Sheet Pan
- Unbleached Parchment Paper
- Food Processor
- Blender
- 2 Mixing bowls
- Whisk
- Rubber spatula
Directions:
Step 1: Bake the sweet potatoes:
Wash the sweet potatoes and place on papered sheet pan and bake at 325 degrees for 1.5 to possibly 2 hours. This depends on the size of the sweet potato. You know they are done when the sugars from the sweet potato are oozing out and the sweet potato is very soft. Baking at a lower temp for longer time allows the sugars in the sweet potato to cook slower and caramelize and the result is a sweeter sweet potato 🙂
Important to factor into your time for the sweet potatoes to cool after they are baked. So add another hour for cooling.
Step 2: Blend up and heat coconut milk and spices:
Open the can of coconut milk and pour into blender. Add all the spices and salt. Blend until all the spices are incorporated into the coconut milk. We do this so the spices do not clump up.
Step 3: Pour the blender contents into a sauce pan and add maple syrup and heat up.
Next pour the blender contents into a sauce pan and add maple syrup bring to a quick boil and then turn off. Then add in the vanilla extract and whisk well. Cover and keep to the side.
Step 4: Peel the skin off the cooled baked sweet potatoes.
Peel the skin off the cooled baked sweet potatoes, and put into bowl.
Step 5: Make the mousse…
Place sweet potato into food processor, about half full, pour a little of the coconut mixture into the processor bowl too. Blend until creamy and all the colors are even. With a rubber spatula move the blended contents into another large mixing bowl. Repeat this until all the sweet potatoes and coconut milk mixture is finished.
Step 3: Last…whisk the sweet potato mousse in the bowl.
Next whisk the sweet potato mousse in the bowl until it is evenly incorporated.
At this point your mousse is done! But please taste it to check for sweetness. And if you desire whisk in a bit more maple syrup.
Serve and Enjoy !!!
Love Swami Rudra Das
Jai Ma!!!