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.
- 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
- 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.
How do you enjoy making sweet potatoes?