Just three ingredients needed for this incredibly easy and delicious Mashed Sweet Potatoes recipe! This recipe is vegan, vegetarian, and refined sugar free!
I’m gonna be honest with you. It kinda feels like cheating to write a whole post for this mashed sweet potato recipe.
But, then I remember how awesome these mashed sweet potatoes are and how you need these in your life.
I started making these about 8 years ago and I get requests for them ALL the time. Every so often, I get the urge to toy with this recipe and add some orange zest, chopped pecans, nutmeg or cinnamon, but I just can’t do it because, well, it’s just too good the way it is.
What do you need to make these mashed sweet potatoes RN? Just three simple things:
fresh sweet potatoes (or yams) pure maple syrup (can sub with raw honey or coconut sugar) ground cinnamonSee? I told you: E.A.S.Y.
How To Make Mashed Sweet Potatoes HealthyThe good news is that it’s extremely easy to make healthy mashed sweet potatoes. The trick? Use the sweetness of the sweet potato! Yep: sweet potatoes are naturally sweet and buttery so no need to add a ton of butter and refined sugars in the mix.
Instead, I like to add just a touch of cinnamon (which also helps to make it taste sweeter!) and a few tablespoons of pure maple syrup. If you wanted, you could replace the syrup with either raw honey or coconut sugar OR if going completely sugar free, can just leave it out entirely.
Mashed sweet potatoes reheat perfectly from the fridge so they are a great side to make ahead.
How To Freeze Mashed Sweet PotatoesTo freeze your mashed sweet potatoes, follow these easy peasy steps:
Allow the mashed sweet potatoes to cool completely (placing in the fridge once cooled to room temperature will help). Pack the sweet potatoes into freezer safe bags or containers. If using freezer bags, flatten and remove as much air as possible Place into the fridge (if using a bag, you can freeze flat on a rimmed baking sheet, and then store upright once solid. Freeze the mashed sweet potatoes for up to 12 months. How To Reheat Mashed Sweet PotatoesTo reheat frozen mashed sweet potatoes, allow them to thaw in the fridge until no longer frozen. Then, reheat in the microwave, stirring occasionally, for 2-4 minutes until heated through. You can also reheat in a pan on the stove by heating over medium-high heat and cooking, covered until heated through, stirring occasionally.
Mashed sweet potatoes make great baby food, too, and couldn’t be easier. They’re naturally sweet and make a good introduction of complex carbs. If you’re making mashed sweet potatoes for a sweet baby, there are a few changes I’d recommend. Assuming your baby is just starting out on solid foods, you’ll want to remove all skin from the sweet potato. You’ll also want to leave out the pure maple syrup and cinnamon at first, until your baby gets more acclimated to foods and shows she or he is tolerant of more combinations of foods.
For making mashed sweet potatoes into baby food, I’d recommend also pureeing the mashed sweet potatoes using a food processor or blender so all chunks are throughly removed. If your baby us used to eating solids and can handle a few chunks here and there, you can later start to mash by hand and even keep the skin on, but that’s not safe for the lil’s.
Have fun!
This mashed sweet potato recipe is equally welcomed at our table on Thanksgiving or any weeknight because it makes a great side to pork, lamb or turkey. Plus, they add a nice color and texture to a plate. Here are my favorite recipes that go great with mashed sweet potatoes:
Garlic Roasted Pork ChopsPan Roasted SteakPan Roasted SalmonPork TenderloinHoney Mustard ChickenBaked Chicken Meatballs
Once pureed, add the pure maple syrup and cinnamon and mix well. Taste the potatoes at this time to see if you would like it to be any sweeter.
This post contains affiliate links for products I use regularly and highly recommend.
The post Mashed Sweet Potatoes appeared first on A Sweet Pea Chef.
Voilà! I set out to create the best vegetable lasagna recipe, and here it is. This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. I’m sure of it.
This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. Yet, I wanted to offer a classic vegetable lasagna suitable for holidays and weeknights. Here it is.
The tomato sauce is the same across all three recipes, but the vegetables vary. For this recipe, I chose to chop bell pepper, zucchini and carrot into very small pieces and sauté them until they’re nice and golden on the edges. That caramelization brings out so much more flavor. Then, I added spinach to the skillet and cooked it down for a few minutes.
The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. It might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings. You can easily adjust the vegetables to suit the seasons or your pantry (see recipe notes). Enjoy!
The post Best Vegetable Lasagna appeared first on Cookie and Kate.
Deliciously soft, paleo almond flour chocolate chip cookies with gooey chocolate in every bite. These cookies have a punch of protein thanks to Vital Proteins Collagen Peptides! It’s day 4 of cookie week! Not only am I introducing you to my new favorite protein today but also an amazing recipe you can use it with. [...]
The post Almond Flour Chocolate Chip Cookies + why you need collagen in your life appeared first on Ambitious Kitchen.
from Merah Hati Cintaku http://ift.tt/2nECEoS
via merahhaticintaku.blogspot.my
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