Hate to admit it, but sweet potato mush is the one thing I continue to pass at the Thanksgiving feast. Even with its beta-carotene-rich orange goodness, it just doesn’t tickle my tofu.
Determined to one day fall in love with denture-friendly sweet potatoes (of course sweet potato fries have always been a favorite), and inspired by Kathy’s Famous Sweet Potato Mash, it has happened. I am in love with this sweet potato mush!
Sweet Potato Mashup
Makes 5-6 cups (about 10 ½-cup servings)
2 large sweet potatoes, baked or boiled
1 cup vidalia onion, chopped
1/3 cup garlic hummus
3-5 cloves garlic, chopped
1 Tbsp olive oil
1/4 cup fresh tangerine or orange juice
1 tsp lemon juice
1 1/4 cup parsley, chopped
salt/pepper to taste
1. In a large bowl, combine all ingredients.
2. Mash well, but leaving some chunks.
3. Heat/reheat over the stovetop, stirring constantly, about 4 minutes.
Nutrition info per serving: 68 calories, 2 g fat, 0 mg cholesterol, 80 mg sodium, 11 g carbohydrate, 2 g fiber, 3.5 g sugar, 2 g protein, 43% vitamin A, 3% iron
My version has fewer ingredients than Kathy’s, but please check hers out. Her photos are profesh and her ingredient combos (in this recipe and others) are uniquely gut-pleasing. I don’t know if it’s the garlic hummus, the fresh garlic, the raw onion, or the parsley, but this is definitely a must-try. Hello, Thanksgiving, and hello, orange taters!
Happy healthy holidays!