Ok, I have a confession to make. I didn’t know that I liked sweet potatoes until this past year. In fact, I’d never even tried sweet potatoes until my mother-in-law made them for Thanksgiving this past November. Can you believe that? I had no idea what I was missing! I’m not sure why I’d never tried them before now…. probably because we never had them when I was growing up. I know that for a lot of people, holidays just wouldn’t be the same without sweet potatoes, but we never had them, so I was completely oblivious to how delicious they are.
Now that I’ve tried sweet potatoes, I can’t get enough of them. I buy them in bulk and they are regularly seen as a side dish in our household. I love these mashed sweet potatoes because of their simplicity and the sweetness that the brown sugar lends to the dish. Because sweet potatoes are considered a superfood, and are high in Vitamin C and beta carotene as well as other nutrients, I don’t feel as guilty about eating them as I do about regular potatoes. Plus I absolutely love their bright orange color. There are some resources that claim that since sweet potatoes are less starchy than regular potatoes, they can be counted toward your daily vegetable goal, however I still treat them like a starchy side dish and make sure to serve some steamed or roasted veggies with dinner too.
Mashed Sweet Potatoes
- 1/2 large sweet potato
- 1 tbsp light butter (I use Smart Balance Light)
- 3 tbsp skim milk
- 1 tbsp brown sugar
- Wash and peel sweet potato. Cut into smaller chunks and boil until soft. Drain and return to pot.
- Using a potato masher or a hand-held blender, blend sweet potatoes with milk and butter. Stir in brown sugar.