This is something new that my parents made at our Thanksgiving meal this year. It’s from Martha Stewart, and it’s really easy. Because of their natural sweetness, these potatoes don’t have as much added sugar as the traditional sweetened yams, but they are sooo yummy! Also, as an added “plus,” sweet potatoes carry the antioxidant beta-carotene (which helps fight infections), as well as Vitamin E.
Mashed Sweet Potatoes
The recipe ingredients are from Martha Stewart’s website. I have adapted the instructions to fit the way that my parents made them. If you are dairy free, I bet you could use any non-dairy milk (such as almond) as a good substitute.
- 2 medium sweet potatoes
- 1/2 cup half-and-half (or non-dairy milk)
- 3 tablespoons butter
- 2 tablespoons light-brown sugar (or coconut palm sugar)
- Coarse salt and ground pepper (sprinkle to taste)
Cook the sweet potatoes until very tender, either by boiling them or baking in the oven. You can easily remove the skin afterwards by running the potatoes under cold water and peeling it off. Add potatoes and other ingredients to a stand mixer, and blend until smooth.
Serve and enjoy!
(Shared as part of Gluten Free Fridays.)