On Tuesday, when the boxes arrived, I decided to bake the sweet potatoes that were in the box because they take quite some time to cook. And, by baking them, I retained all of the nutrients that would have been boiled away in the traditional method used for mashed sweet potatoes. I was home anyway and busy in the kitchen, so it made good sense. I also baked them early in the morning before it got hot outside.
Tonight, that planning ahead paid off! In about 10 minutes, I had mashed sweet potatoes to serve next to my Lemony Roast Chicken. What a hit! It seemed like a small Thanksgiving Dinner…and, we are Thankful! 🙂
Ingredients:
3 baked sweet potatoes (foil wrapped and baked at 400 degrees for 1 1/2 hours)
2 tablespoons of butter
2 tablespoons of half-n-half
salt
pepper
Instructions:
Peel your baked sweet potatoes and put into a deep pot.
Squish with a bean/potato masher.
Add in your half-n-half, butter and salt and pepper and stir. You could also add in cinnamon and brown sugar instead of the salt and pepper and it would be equally as yummy. I admittedly completely forgot to take a photo when they were all done. Just imagine them all hot and steamy in a white bowl to contrast their orange color. They were lovely. 🙂
While this seems so simple, it was really only made possible by Produce Prep Tuesday. I am grateful!
Blessings!
