Cooking: Sweet Mashed Potatoes

Tuesday, May 16, 2017

 I can't remember when my love for sweet potatoes began but all I know is the moment I tried sweet potatoes I never went back! Mashed potatoes aren't the same or as tasty to me if they aren't sweet potatoes AND sweet potatoes are healthier than any other kind of potato. They are an excellent source of vitamin A (in the form of beta-carotene),  vitamin C, manganese, copper, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, vitamin B1, vitamin B2 and phosphorus.

Another great benefit to cooking specifically sweet potatoes is they cook much faster than other potatoes and they taste sweeter, so you end up adding less ingredients to making a sweet potato dish. I have a specific way of cooking these bad boys and I love the recipe... 

The first thing I do is cut up the sweet potato into chunks of 4. This helps cook the pieces faster instead of waiting for the entire potato to finish cooking. As the chunks are cooking and getting softer, I take them out one by one and start mashing them until all are done. I use a fork and stab into the middle while they're in the pot to indicate if they're ready (soft enough). I begin to mash them and little by little add butter, salt & pepper, and even milk! Adding a tiny bit of milk (I prefer almond or rice) makes them creamier and a little bit sweeter. I don't go crazy on butter or salt but I add plenty of pepper since my boyfriend loves black pepper. And that's it! The main ingredients to my fav sweet potato dish is butter, salt & pepper, and milk. If I'm feeling adventurous I'll add cream cheese or a slice of american cheddar cheese but the natural taste form the sweet potato is so tasty and available that not much of anything needs to be added to any recipe! 

 

 

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