Sweet potatoes are one versatile tuber, equally happy in soups, stews or casseroles or baked, fried or roasted.
Their deep, vibrant color lets us know they’re rich in antioxidants and vitamins, plus they are filling, cheap, and absolutely delicious.
Though I love sweet potatoes in all of the aforementioned ways, my absolute favorite is as follows. Easy, decadent, good for special dinners or simple weeknights, mashed sweet potatoes with nutmeg always hits the spot.
You will need:
- 4 sweet medium sweet potatoes
- 4 t/l vegan butter (such as Smart Choice). You can also use real butter or ghee.
- 4 tsp sea salt
- 2 tsp freshly cracked pepper
- 1-2 tsp ground nutmeg
Preheat oven to 400 degrees. Place potatoes on a baking sheet. Cook for 45 minutes to an hour, or until they are soft to the touch.
Remove potatoes and allow to cool long enough that you can handle them easily. Remove skins—they should slide right off.
Place all ingredients in a food processor and puree until smooth. Check for seasonings, heat through in microwave or oven if necessary, and serve.
*If you don’t have a food processor, you can mash potatoes with a fork or a potato masher. All the flavor will be there, but you won’t achieve the same creamy texture.
Mashed sweet potatoes can be made up to a day in advance. Simply store in an airtight, oven safe container.
Reheat, covered, at 350 for about a half an hour.
More yummy fall recipes:
Author: Erica Leibrandt
Editor: Renée Picard
Image: Steven Depolo at Flickr