A New Spin on Sweet Potatoes

MASHED

Don’t wait until Thanksgiving to enjoy the delicious flavor and velvety texture of this root veggie.  Branch out from the traditional mashed potato side dish and enjoy this recipe atop a salad in lieu of dressing, as a dip for chips and pitas or as an accompaniment for sliced cold meats.

I am always searching for unique toppings and condiments… lately I have been using this tasty mash as a spread for burgers, wraps and sandwiches.  Not only is this recipe perfect for lunch and dinners, but it pairs perfectly with breakfast.  Use a dollop atop your oatmeal or spread a few tablespoons on a few slices of toast and drizzle with honey.

Ingredients

  • Juice from 2 large oranges
  • 1 Tbsp. orange zest
  • 2 fresh plums, sliced
  • 1 Tbsp. agave nectar
  • 3 large sweet potatoes, cut into chunks
  • 1/2 cup Greek plain yogurt
  • 1/2 ripe avocado, sliced
  • 2 Tbsp. balsamic vinegar
  • 2 fresh basil leaves, chopped
  • Dash of star anise
  • Dash of cinnamon
  • Dash of nutmeg
  • 1/4 cup ground flax seed
  • Dash of Nu-Salt and pepper, to taste

Directions

  • In a medium sized bowl, combine avocado, agave nectar, balsamic vinegar, Greek yogurt, juice from the orange, Nu-Salt and pepper.  Beat with an electric mixer on medium speed until it forms a smooth consistency.  Slowly add in nutmeg, cinnamon, basil, and orange zest.  Continue to beat for 30 seconds until mixture is ‘whipped.’
  • Spray a 9 x 9 baking dish with cooking spray. Set aside.
  • In a large bowl, combine plum and sweet potato chunks.  Slowly add in avocado mixture and mix well.  Transfer mixture to baking dish.
  • Bake for 30 minutes or until completely cooked.
  • Sprinkle with ground flax seeds.
  • Enjoy!

How do you enjoy making sweet potatoes?

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Amie | 
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