Simple Mashed Sweet Potatoes (reminiscent of "candied yams" but with a fraction of the work)

Wednesday, October 7, 2009

Few things say fall like sweet vegetables, pumpkin pie spices and maple syrup. In addition to satisfying you sweet tooth sweet potatoes will keep your skin glowing now that peach season is but a distant sweet memory.

Here's a quick recipe that takes approximately 10-15 minutes to make once you have the sweet potatoes already baked. To save energy, you can throw these in the oven when you are already heating it up for something else and save them until you are ready to mash. They will store in the refrigerator wrapped in foil or in a glass container for about a week.

Smashed Sweet Potatoes

1 Tbs. Olive or Grape Seed Oil
2 Large Sweet potatoes, baked with skins removed
2/3 C. Coffee Worthy Cashew Milk or milk (alternative) of your choice
2 Tbs. Maple Syrup
1/2 tsp. Salt
1/2 tsp. Cinnamon or Pumpkin Pie Spice

1. Heat oil in a large soup or sauce pan.
2. Add potatoes and smash with a spoon, masher or hand blender.
3. Stir in cashew milk, maple syrup, salt and spices.
4. Mix until smooth or for lighter fluffier potatoes whip with a hand blender.

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