We are a household of mashed potato lovers, it’s no secret. So when John shockingly requested mashed sweet potatoes as a side dish to dinner this week I was happy to take on a new version of a classic.
Mashed Sweet Potatoes
2 lbs. sweet potatoes (5 small potatoes in our case)
3 tbsp. butter (Smart Balance, or whatever you like)
1/2 cup milk
1/2 chicken stock
1/2 cup caramelized onions
3 tbsp. agave sweetener
2 tsp. nutmeg
1 tsp. cinnamon
Salt & pepper to taste
Peel and chop your sweet potatoes. Size doesn’t matter, just make sure they are uniform. Boil until tender.
When your potatoes are form tender strain them from the hot water and place in a seperate bowl for mixing.
Side note here: Now that we have all this fancy new kitchen gear I’m becoming super anal about keeping everything pristine. I’ve already stupidly scraped up our new saucepot by using a metal spoon to stir refried beans. Ugh! So, please, whether your cookware is new or old, please treat it nicely. And don’t use metal on metal. *facepalm*
Let your potatoes cool for 10 minutes or so. Then add all of the rest of your ingredients.
Slowly, blend everything together with your hand mixer. If you don’t have a hand mixer a gentle pulse in the foodpro would do too.
These potatoes came out sweet but layered with all kinds of flavor from the stock, onions, and butter. The perfect side to our turkey burger and baked beans dinner this week!