Mashed Sweet Potatoes, by Sierra

I recently picked up a book called Power Foods written by the editors of Whole Living Magazine – which is a Martha Stewart magazine focusing on wholesome food and living.  Seeing some of the foods that my kids eat listed under power foods thrilled me! And sweet potatoes (being one of my favorites) made the list. These delightful orange “potatoes” -they are actually not potatoes- are rich in the antioxidant beta carotene (which has cancer fighting qualities). They can also boost your immunity and will keep your kids poopin’!

In my family – half the battle is getting them to try things. I read somewhere  (and practice this in my life) that if you keep having them try something – eventually they might like it. This has happened to me twice now recently – my kids downed a pot of chili. This was a big step for me. And then just the other day – I had them eating red bell peppers. I was telling them how it was considered a “super food” and eating red peppers helps with night vision…I left the peppers in front of them – insisted they try a bite and to my delight and surprise… they started asking for more and more and they ate the whole pepper!  I am hoping that with a little brown sugar and cream that my kids will begin to enjoy sweet potatoes, too!

Mashed Sweet Potatoes
Adapted from Janine Smith (my mom)

Ingredients

4 medium sweet potatoes
¾ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
1 tsp salt
1 cup half and half or milk works too

Recipe

1.

Peel sweet potatoes and chop in thirds or so.  Try to keep the pieces relatively uniform in size to help with even cooking.  Place potatoes in salted boiling water.  Cook through until potatoes are easily pierced with a fork – around 25 minutes.

2.

Using a colander, drain sweet potatoes.  Mash with a potato masher (not sure that’s the technical word!) until the lumps are gone.

3.

Add brown sugar, spices and cream. Test for taste.  Yummmmm. They should be good enough  to eat now. And you can!

4.

Add sweet potatoes to a casserole dish. Sprinkle a few tablespoons of brown sugar on top of the potatoes. Bake until the top is a bit crispy  and the insides are warm. About 30 minutes at 350 degrees. Serve hot and enjoy!

A few serving suggestions:

Serve with roasted chicken and pomegranate horseradish sauce.

Serve with Sea Salt Pork Tenderloin

 

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