When I was younger, the sweet potato rarely made an appearance in my life. I might see a candied yam once a year for Thanksgiving, but that was the closest I ever got to this orange spud. In fact, just this last year is the first time the sweet potato has become a common staple in our household, and thank goodness too! Not only is it versatile, sweet and totally delicious, it's also a fantastic source of fiber, and vitamins A, B, and C. Definitely something I can get behind, especially when I see my kids snarfing them down.
If you think regular mashed potatoes are a snap to make, just wait until you try these out. They take less time, require less work, and unlike regular mashed potatoes, they reheat really well (is it just me, or are regular mashed potatoes super gummy and dry the second time around). This is a fantastic side that will add a lot to your meal. Give the sweet potato a try!
Mashed Sweet Potatoes
By America's Test Kitchen Healthy Family Cookbook (yes, I know I get redundant with my sources, but hey, when it's good, it's good!)
Ingredients
2 pounds sweet potatoes (4 small or 2 big) peeled and sliced 1/2 inch thick
1/3 cup water
1 teaspoon fresh thyme (I used dry)
1 teaspoon sugar (I used Splenda)
salt and pepper
6 tablespoons half and half warmed (I used fat-free)
1 tablespoon butter, melted
Directions
1. Combine the sweet potatoes, water, thyme, sugar, and 1/2 teaspoon salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart easily when poked with a fork and all of the liquid has been absorbed, 25 to 30 minutes (it look much less time for me, so check them often!)
2. Using a potato masher, mash the potatoes until just a few small lumps remain. Stir in the half and half and butter, season with salt and pepper to taste, serve.
Serves 6
Per 2/3 cup serving: 170 cal, 3.5g fat, 32g carb, 3g prot, 5g fiber
