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?