Sweet Potatoes are on almost every super food list. They are an excellent source of vitamin A, and a very good source of vitamin C and manganese, and a good source of copper, potassium, and dietary fiber. Additionally, they are full of antioxidant nutrients, anti inflammation properties, and blood sugar regulating benefits. And did I mention, delicious?
My recipe is inspired by Ina Garten’s Smashed Sweet Potatoes, but with a few modifications. Most importantly, I decided to steam my potatoes first, which cuts the cooking time by more than half. I skipped the heavy cream, and used honey instead of brown sugar. The first time you make this recipe, add the honey a little bit at a time and taste as you go along because you may prefer less. Sweet potatoes are so naturally sweet that they really don’t need much help. But a little bit of honey adds nice flavor.
If you wanted to make this recipe dairy free – you can substitute unrefined coconut oil for butter.
- 3 medium sweet potatoes (about 2.5 - 3 pounds)
- 2 tablespoons butter - preferably "pastured" or "grass-fed"
- 1 tbsp honey
- 1 tsp cinnamon
- dash of nutmeg
- dash of sea salt
- Peel sweet potatoes and slice crosswise into ½ inch rounds.
- Steam sweet potatoes for 20 minutes until you can easily pierce with a knife.
- Melt butter in a medium pot and transfer potatoes along with honey, cinnamon, nutmeg, and salt.
- Using an electric mixer or a Hand Held Potato Masher blend until smooth.