Ahh the holiday season! When the weather is cold and the decorations appear, thoughts of warm chai teas and desserts delight! Two of my favorite foods during the holiday season are pecan pie and mashed potatoes. Anyone who has made mashed potatoes knows the mixture has to be just right! This season we tried something different and substituted sweet potatoes for the regular russet potato. The sweet potato’s natural sugars combined with the nuttiness of roasted garlic balanced the overall taste. They had a touch of sweetness to everyone’s enjoyment and there was hardly a serving left!
2 lbs White/tan Sweet Potatoes (about 4 medium) peeled and quartered
*in this recipe we left some of the skin for added texture
1/4 tsp olive oil
1/8 tsp of salt
1/8 tsp of pepper
1/4 cup chopped chives
1 tbsp of fat-free milk
Heat oven to 400. Slice the top end of a garlic bulb to expose the tops of the cloves (about 1/4”). Place the bulb, cut side up, on a piece of foil, spoon 1/4 tsp of olive oil over bulb. Season with 1/8 tsp of salt and pepper.
Wrap foil to seal tightly. Bake for 45 minutes, or until cloves are tender when pierced with a sharp knife. Set aside to cool.
While the garlic is roasting…in a stockpot, boil quartered sweet potatoes until tender (about 30 minutes). Sweet potatoes are finished when easily pierced with a fork. Drain. Transfer to a large mixing bowl.
When garlic is cool enough to handle, squeeze out the garlic cloves from skins into a small bowl. Smash with the back of a spoon or a fork and add to sweet potatoes.
Add chives and milk. Blend until potatoes are fluffy, yet still lumpy.
Serve as a side at your next dinner or holiday gathering! Enjoy.