Mashed Sweet Potatoes
This is the perfect dish for Thanksgiving dinner. Make it about an hour ahead of time and keep the potatoes warm in a slow cooker.
INGREDIENTS | SERVES 6
- 4 large sweet potatoes
- 1 (6-ounce) can gluten-free pineapple-orange juice, divided
- 2 tablespoons olive oil
- 1 tablespoon minced fresh ginger root
- ½ teaspoon salt
- ⅛ teaspoon pepper
Peel the sweet potatoes and cut into 1″ chunks.
Place potatoes in a large pot full of cold water; add half of the juice. Bring to a boil, then reduce heat, cover, and simmer 10–20 minutes, or until sweet potatoes are soft.
Drain and return to hot pot. Add olive oil and ginger root; mash using a potato masher.
Add remaining pineapple-orange juice along with salt and pepper; stir until combined.
Serve immediately or hold on warm in a slow cooker.
Fat: 4.69 grams
Saturated Fat: 0.69 grams
Carbohydrates: 28.52 grams
Sodium: 238.17 mg
Sweet Potato or Yam?
Yams are not commonly sold in the United States; what we see in the market are two varieties of sweet potatoes. There's a pale-skinned variety that is not sweet, and one with an orange skin and flesh that is sweet and moist when cooked. It's the latter type that is used for Thanksgiving side dishes and mashed sweet potatoes.