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Susan Feniger Shares Okinawa Sweet Potato Recipe For Thanksgiving

Photo courtesy of Susan Feniger
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Susan Feniger of Border Grill has been doing meatless Thanksgivings for several years now, so she's become a pro at doing the holiday meal without a bird. Instead of faking it and opting for tofurkey, she recommends doing an international grain that's packed with protein like quinoa tabbouleh. Then to really build a robust meal, she goes all out on the sides.

"Because you don't have that main course of turkey, you tend to have to compensate for not having that protein and it ends up being more work," she says. It's not easy, but it's worth your while.

It shouldn't' just be as simple as subtracting the turkey from the table though. If you strategize, you can create some really unique dishes that don't skimp on flavor or creativity, like this Okinawa sweet potato dish with a pink peppercorn sour cream.

This unique twist on a Thanksgiving will take your holiday table to the next level. Here's how it's done:

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Okinawa Sweet Potatoes with Pink Peppercorn Sour Cream

Serves 4

2 pounds Okinawa sweet potatoes, peeled and cut in large pieces
2 tbsp canola oil
1 tsp kosher salt


Preheat oven to 350 degrees. Heat oil in a large sauté pan over medium-high heat. Add the potatoes, sprinkle with salt and stir, cooking until browned. Place in oven and finish cooking for another 15 - 20 minutes, stirring every so often to ensure even cooking. Remove and serve while still warm, topped with pink peppercorn cream.

For Sour Cream:

yield: 1 pint

1 pint sour cream
6 each scallions (1/2 cup cut) reserve one scallion for garnish
2 tbsp pink peppercorn, slightly crushed, but mostly whole
2 tsp Maldon brand smoked sea salt

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Wash and trim off any dead outer leaves of scallions. Cut off root tip. Sliver on the bias. Mix with remaining ingredients until well combined.