Måshed §weet Potatoes

I am quite fond of potatoes. You can "boil 'em, mash 'em, put 'em in a stew.." Okay I'm quoting Lord of the Rings, but it's true none the less.

Mashed potatoes and I could be the best of friends but, alas, potatoes are not a food to be consumed in large quantities or frequently. Every once in a while I do indulge in mashed sweet potatoes because sweet potatoes are a good source of the antioxidant beta-carotene. They also contain anti-inflammatory nutrients.

Most people lump all potatoes into one category. Potatoes are actually quite different in terms of their taste, texture and nutrients. 

Potatoes are known for being starchy root vegetables. Of course, that doesn't make them very helpful in controlling blood sugar levels. What is so lovely about sweet potatoes is their ability to actually improve blood sugar regulation. They contain a good amount of deitary fiber as well. So be sure to add these wonderful naturally sweet vegetables to your meals once in a while.

Some people like their mashed sweet potatoes almost "candied". I am a firm believer that sweet potatoes should taste like sweet potatoes, not butter and brown sugar. Not to mention that "candied" is not healthy. 

So, here is my recipe for 'non-candied' mashed sweet potatoes.

It is important to note: I'm a 'dash of this, a dash of that' kind of cook. I like to eyeball things. I will try my best to give you measurements for this recipe. But feel free to add a dash extra of the ingredients to taste.

4 large sweet potatoes

1/3 cup of heavy cream

1 1/2 tsp cinnamon 

1/2 tsp nutmeg

2 tbsp butter or margarine

2 1/2 tsp honey

First, peel your sweet potatoes. This will be easier if you wet them first or peel them under running water. Dice sweet potatoes into medium size cubes and place in a pot; cover the potatoes with enough water so the cubes can float freely. Boil the potatoes until tender. This should only take about 20 to 25 minutes. 

While the potatoes boil, add some cinnamon and nutmeg to the water, like you would salt pasta water, this will infuse the sweet potatoes with the delicious, warm flavor of cinnamon and a hint of nutmeg. Do try not to be heavy handed with the nutmeg, it can be a bit overwhelming.

When the potatoes are tender, remove from heat and drain off the water.

Next, add your butter or margarine, cinnamon, nutmeg and heavy cream. Now get to mashing! All of the ingredients will blend together as you mash the potatoes. When everything is well blended stir in the honey. The honey will add a very subtle undertone of sweetness.

Give your mashed sweet potatoes a taste. If you feel they need a dash more of cinnamon or nutmeg, then dash away. You can add a touch more heavy cream, as well as butter or margarine, to give a little more richness.

Serve with whatever dinner you like to have mashed potatoes with. These mashed potatoes won't taste like dessert, so they will work very well as a regular side dish.

I hope you enjoy this recipe as much as we do. 

Happy eating!