Sweet Potatoes – the Healthy Alternative

November 9, 2009

Mashed Sweet Potatoes

Serves 8-10

8 medium sized sweet potatoes, the variety with tan skin and yellow flesh
1/3 stick butter
1/3 cup heavy cream
sea salt and white pepper

Using a vegetable peeler, peel the skin from the potatoes and cut them into 1 inch pieces. Put the potatoes in a large saucepan or soup pot and add enough cold water to cover the potatoes. Set on high heat, add a teaspoon of sea salt and bring to a rapid boil. Boil until potatoes are soft and easily speared with a fork. Drain potatoes, leaving just a tablespoon of the cooking liquid in the pan. Return the potatoes to the pan and mash with a hand masher, then add the butter to the hot potatoes so that it melts, then add the cream, stirring with a large spoon until incorporated. Taste and add additional salt or white pepper to taste. If you want a creamier style, add more cream. Can be made ahead and reheated over medium-low heat before serving.

Roasted Sweet Potatoes with Herbs & Spice

Serves 8-10

8 medium sweet potatoes
4 tablespoons olive oil
5 large garlic cloves, minced
1/4 cup fresh thyme leaves
6 leaves of fresh sage, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt

Preheat oven to 450°F. Peel sweet potatoes and cut into 1-inch-thick pieces. combine all ingredients in a large bowl and toss. Lay out potato slices in single layer on a baking sheet or in rectangular baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm garnished with thyme and sage sprigs.

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