‘Tis the season for warm, home cooked meals, that not only make your house smell delicious, but keep your belly full and satisfied. While such meals can leave you feeling sluggish and headed for the gym, it is possible to make dishes that achieve satisfaction and feeling healthy(ish).
Enter: mashed sweet potatoes.
Sweet potatoes are a great alternative to regular mashed potatoes. Not only do they add a bit of sweetness and color to your plate, but are also great sources of vitamin A, some varieties of B, and C. Additionally, they also are wonderful sources of potassium and fiber.
This super easy dish can be tweaked to your liking, and requires very few ingredients.
What you need:
-sweet potatoes (we used 4 for our family of 3, and have plenty of leftovers)
– 3/4 half and half (we used milk instead)
– 4 tbsp. butter (you could use a substitute to lighten up this meal such as olive oil)
– 2 tbsp. maple syrup
– nutmeg (to season)
– salt & pepper (to season)
- Wash and peel the potatoes. I’m a bit of an “over cleaner” and like to scrub them even if they are getting peeled.
- Chop your potatoes into smaller chunks and place in a large pot.
- Fill the pot with enough water to cover the potatoes.
- Season the water with salt and bring to a boil.
- Allow the potatoes to cook for about 20 minutes (or until you can easily pierce them with a fork).
- Drain the potatoes and return to your pot if you are super motivated and old school. Or if you are lazy like me, dump the softened potatoes into your stand mixer
- Add milk, butter, maple syrup, nutmeg, salt, and pepper.
- Mashed together the ingredients until you achieve a mashed potato consistency.
- Serve warm and enjoy!
***If presentation is your thing, try sprinkling the top with crumbled candied walnuts.
We served our mashed sweet potatoes on the side of rotisserie chicken, lightly steamed green beans with olive oil, and peanut soup.
Since we have so many left we are planning on using the leftovers in a stuffed shell or ravioli dish. Stay tuned…