October 13, 2011

Fall's Sweet Potato Mash

Something about sweet potatoes makes me warm and fuzzy inside.

Maybe it is the root vegetable's ability to adapt to whatever seasonings I pair it with: savory with butter, salt, and pepper (insert lipsmacking here); sweet with brown sugar, marshmallows, and/or pecans (yummmmm).

Maybe I admire the sweet potatoes humble beginnings: born and raised deep in the earth; dented and dirty when it is surfaces. 

Or maybe, it is all the memories that I have of sweet potato casserole and sweet potato pie over Thanksgiving.

Regardless, for me, sweet potatoes are one of the ultimate comfort foods.  So, while scavengering around my refrigerator yesterday afternoon, you can imagine my pleasant surprise when I saw two, large sweet potatoes sitting in the bottom of my vegetable drawer.  I wanted to do something especially yummy with these babies, a little on the sweet side, but not crossing over the tastebud-border to dessert.  Just sweet enough to compliment the hint of fall that is just starting to arrive here in Corpus Christi (yes, we are a little behind the rest of the country down here.  Long-time residents assure me that high 80's and 90's will be a thing of the past by Halloween - fingers crossed!).

Fall's Sweet Potato Mash
Serves 2

2 large sweet potatoes (peeled and diced)
1/2 C unsweetened almond milk (or other milk of your choice)
1-2 T coconut oil
1 1/2 tsp pumpkin pie spice
1 medium red apple (diced or shredded)
unsweetened, shredded coconut (garnish)
cinnamon (garnish)
pecan pieces (garnish, I used mixed nutes because they were what I had on-hand)
maple syrup (garnish)


1.  Boil your peeled and diced sweet potatoes until tender.
2.  Drain potatoes, and then add into a large mixing bowl (or Kitchenaid bowl).
3.  Add milk, oil, and pumpkin pie spice.
4.  Mix with hand-held (or standing) mixer until smooth.
5.  Garnish with 1/2 an apple, coconut, cinnamon, nuts, and a drizzle of maple syrup.
6.  Lick your plate and wish you had more!

As I would say, this was seriously YUMM-O.  And you can ask Bo, I save this distinction for only the yummiest of foods!

What's even better about this dish is the nutritional value:
  • one sweet potato meets approximately 90% of our bodies daily need for vitamin A;
  • in order to properly absorb the beta-carotene in sweet potatoes, it is important to consume them with healthy fats - thus the coconut oil in my recipe; and
  • by boiling (or steaming) the sweet potatoes:
    • we make certain nuritional benefits of the sweet potato easier to absorb in the body; and
    • we limit the sweet potato's effect on the blood sugar level.
Sounds like this recipe is good for the soul AND the body!  So, what are you waiting for?  Go scavenging in your refrigerator and see if you have a couple of humble sweet potatoes lying around...

Tomorrow - a post all about coloring!!!

Question of the Day:

Do you prefer your sweet potatoes savory or sweet? 

Ally and Bo


  1. Yay - let me know if you try it (especially if you make any tweaks)! I am always open to yummy variations of my recipes :)