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Sunday, December 4, 2011

Mashed (Sweet) Potatoes with Garlic

Few foods are better for you than sweet potatoes. Yet many people  associate the yellow spuds only with maple syrup and marshmallows at holiday meals.

We think that there are lots of ways to better appreciate the flavor and healthy goodness of sweet potatoes than the overly sweet, often gloppy Thanksgiving dish.

We came across an old Vegetarian Times sweet potato recipe for garlicky mashed sweet potatoes the other day in a VT eNewsletter. We had four of the tubers in our pantry and needed a side for dinner, so we, ahem, whipped some up. They tasted very good and were a great accompaniment to savory piece of protein.

With four peeled and diced sweets, along with two peeled and diced apples, and teaspoon of balsamic vinegar and two teaspoons of salt, you're almost ready to go.

First you cut the top off a head of garlic, drizzle it with olive oil and rosemary, and then roast it in the oven for an hour.

Meanwhile, put the diced sweet potatoes, apples and salt in a dutch oven, and bring it to a boil on top of the stove. Lower the heat to medium and simmer until the potatoes are soft. About 10 minutes.

Drain the spuds, saving a cup of liquid. Squeeze the garlic out of its peel into the potatoes, add the teaspoon of balsamic and whip or mash the mixture. Add some cooking liquid if it is not creamy enough. Add some ground pepper and serve hot.

Here's the recipe on the VT website.


  1. This looks great! But I have to say that I enjoy my mom's version with Jack Daniels and marshmallows, and it's not a gloppy dish!

  2. The Jack Daniels part sounds great.

  3. What a lovely dish. This is my firstvisit to your blog and I've spent some extra time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you've shared with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary