Simple Sweet Potato Mash


This is a very simple, healthy and relatively quick side dish you can make whenever you usually would usually make regular potato mash. If you are anything like me you love sweet potatoes, and personally I prefer them over regular potatoes anytime. It is something about sweet potatoes that has a so much richer taste, and not to mention it is a lot more nutritious. Sweet potatoes have almost double the fiber content than regular white potatoes, and it contains more beta-carotene, which helps build bones and boosts the immune system

My favorite ways to serve sweet potato mash is as a side dish next to TVP "meatballs"high protein vegan casserole or spicy gluten-free patties, with some steamed vegetables as well. I also like to add in a heaped tablespoon or two of it into a gluten-free sandwich, with the bread made from scratch using either my whole grain gluten-free bread recipe or basic gluten-free yeast bread recipe in a large muffin pan/large muffin rings. 

That is just some suggestions as to how you can serve it,  but you can just use your imagination, as this is a very versatile dish and incredibly tasty. But without further a due, here is the recipe.

Ingredients, 4 servings:
  • 1 kg sweet potato, peeled or with skin (I prefer keeping the skin on)
  • 1 dl unsweetened plant-based milk (I use soy)
  • 1-2 minced garlic cloves (optional)
  • a pinch maldon salt
  • a dash freshly ground black pepper

Directions:
  1. Chop the sweet potatoes into medium sized squares and steam for 20-40 minutes, or until they are tender. It is totally up to you whether you choose to leave the peel off or on, so do whatever you prefer. When they are done place them in a bowl and add in the milk, and using a hand blender (or blender/food processor) blend until it is properly mixed. Depending on whether you prefer it a bit chunky or completely smooth alter how much you blend it.
  2. Now add in the seasonings (including garlic if you wish) whilst tasting so that you get it just as you like it. You might want to add in a little bit more soy milk if you want it a bit thinner, but this is all up to you and your preferences. 

If you are not the biggest sweet potato fan (cannot imagine why) you can use the exact same directions and using whatever potato you prefer. I have made this several times using just white potato, because my little sister really hates sweet potato, and it works perfectly fine.

Hope you guys liked this recipe and let me know what you would serve this with!

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