SAVORY SWEET POTATO MASH UP
I love whipped taters, like really, really love ‘em but even the vegan version of garlic whipped taters is full of starch and extra calories. But sweet potatoes – not to be confused with yams (and they’re especially confused in the grocery store), are a wonderful alternative to the white potato. They take a little more time to cook but are worth it. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene), as well as vitamin C with manganese, and are a de-stressing and relaxation mineral. They also contain copper, pantothenic acid and vitamin B6. Lastly, sweet potatoes are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
This recipe contains a little twist on the traditional baked, sweet potato – it’s simple. Omit the butter and it’s vegan friendly!
Equipment: hand mixer or hand blender
– 3 or 4 medium sized sweet potatoes
– 1/4 cup lite coconut milk
– 1 tsp ground cinnamon
– 1/3 tsp ground cloves
– 1 head of roasted garlic (see instructions below)
– 1 tbsp butter (please folks no margarine) or Smart Balance
– Salt to taste
Preheat oven to 400.
Wash sweet potatoes well and using a fork, poke holes all over. On an aluminum-lined cookie sheet, place potatoes and bake for about 35-40 minutes, until the juices run out and caramelize, leaving sticky black streaks. Meanwhile, gently peel the outer white papery skin off the head of garlic leaving the build intact. Place garlic in a muffin tin, fill the tin with CLASSIC olive oil until about 1/3 of the bulb is covered. Place a small piece of aluminum foil over the bulb and push it down, so it’s almost like a cover over the garlic. Place it in the oven and bake for about 15 minutes until golden brown and the garlic cloves are soft to the touch. Take it out, and be careful. The olive oil will be extremely hot. With a spoon, remove bulb and sit on a plate with a paper towel and allow to cool. You’ll know the potatoes are done when you stick a fork in the middle and it goes all the way through with little resistance. Take potatoes out and set aside. Let it cool so it’s easy to handle.
When cool to the touch, and the skin is somewhat stiff, cut potatoes in half, length-wise, and gently scoop out the insides. Place the contents in a bowl. Reserve skins if you like. Add spices, butter and salt. Take your garlic and separate the cloves. Gently squeeze the cloves from the bottom and add the insides (this is the roasted garlic) to the rest of the ingredients. With your hand mixer or hand blender on medium, mix until well-blended and smooth SLOWLY, adding milk until you reach desired consistency. Remember you can always add more, but you can’t take out. The goal is smooth and creamy.
Place potatoes back into skins before serving if you like, or serve directly on the plate. Garnish with a touch of cinnamon on top. Voila!