Savory Mashed Sweet Potatoes
If you are a mashed potato fan give this recipe a try. Sweet potatoes have a much lower glycemic index than white potatoes. Sweet potatoes are also loaded with potassium, vitamin A and fiber compared to white. This recipe is a much better alternative to the sweet, marshmallow brown sugar laden ones you often find at Thanksgiving.
MAKES: 6 Servings
PREP/COOK TIME: 40 Minutes
4 Pounds sweet potatoes, peeled and cut into 1” cubes
1 teaspoon salt
1/3 cup finely sliced green onion, white and green parts
1/3 cup finely chopped fresh flat-leafed parsley
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup almond or other milk alternative
1 teaspoon (or more) fresh thyme
1/2 teaspoon freshly cracked black pepper
1/3 cup grated Parmesan Cheese
Preheat oven to 350 degrees.
Place the peeled sweet potato chunks into a large oven safe pot. Add enough water to cover the potatoes. Bring to a boil over medium heat and continue to cook until potatoes can be easily pierced with a fork. The length of time will depend on the size of your cubed sweet potatoes. approximately 30 minutes.
Drain potatoes and add them back to the oven save pot. Using a potato masher, mash until they are light and fluffy. Stir in olive oil, milk, thyme, garlic, salt and pepper.
Stir in the Parmesan cheese and then put the pot into the oven for 5 minutes, allowing the Parmesan cheese to fully melt.
Remove from the oven, stir one last time, and then add the potatoes to a serving dish.