I have another recipe to share with the Healthy Holidays series, hosted by Carly at Createlive. I’ve been so inspired by her series to cook up delicious but healthful treats for the holiday season. I just can’t wait for Christmastime when I can do this apart from a school schedule!
Sweet potatoes are one of my favorite foods of all time. While working at home during the day, it’s not uncommon for me to whip up a batch of baked sweet potato fries for a quick lunch [that was one of the first recipes I posted here on the blog! haha!] and I often incorporate them into random, thrown-together leftover dinners, to the chagrin of my husband. While family tradition often finds this root vegetable to be served in a delicious brown-sugar and nut topped casserole, last year we tried a new dish: Whipped Sweet Potatoes.
Whipped Sweet Potatoes are sweetened with apple, spiced with cinnamon and allspice, and made richer with butter. Don’t leave that out for health reasons–studies have shown that the addition of some fat to sweet potato dishes increase the amount of beta-carotene that our bodies can absorb. Pretty cool, huh? Regardless of the nutritional benefits of sweet potatoes over their white counterparts, I’m happy to munch away on them instead because to me, the taste is far superior. Hope you enjoy them as much as I do!
They are also delicious sprinkled with pomegranate arils for a little crunch of sweetness!
Whipped Sweet Potatoes
printable version
Ingredients:
- 2 large sweet potatoes, peeled and chopped into 1″ cubes [about 7-8 cups]
- 1 large Granny Smith apple, cut into 1″ cubes
- 2 tablespoons butter
- 1 teaspoon cinnamon
- dash allspice
Directions:
In a Dutch oven or large saucepan, combine sweet potatoes and apples. Cover mixture with cold water by 1 inch. Bring to a boil over medium-high heat and then reduce for a simmer, cooking for 20-25 minutes or until soft. Remove from heat. Reserve about 1 cup of cooking liquid, then drain well. Return mixture to pan and add butter, cinnamon, and allspice. Stir and then blend with an immersion blender until smooth, adding reserved liquid by the tablespoon as necessary. [I added about 2 tablespoons.] Alternatively, you can mash with a potato masher or blend in a blender/food processor. Enjoy!
Time: 45 minutes [20 minutes active].
Yield: 6 servings [can be doubled].
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
The Pajama Chef 
Mmmm… I could very happily dig into a bowl of sweet potatoes right now!
LikeLike
I love that there’s a healthy reason to add fat to sweet potatoes! Thanks for sharing that timely tidbit!
LikeLike
Looks delicious!
LikeLike