I don’t know about you, but now that the holidays are over, my body is craving vegetables big time. I realized that over the past few weeks I wasn’t getting the foods I was used to, and while I got to indulge in some of my favorites, like cherry pie squares, green bean casserole, and champagne, I really missed some of my everyday staples.
Last night for dinner, my boy and I baked chicken breast stuffed with spinach and gruyere cheese, steamed broccoli, sauteed green beans, and to add a little color, mashed sweet potatoes. Like most people, I’m a sucker for mashed potatoes, but sweet potatoes taste just as creamy and they’re packed with potassium, fiber, and vitamin E.
- 4 large sweet potatoes chopped (peeled or unpeeled based on preference)
- 2 tbsp butter
- 2 tbsp honey
- 2 tsp cinnamon
- 1 tsp vanilla
- salt for seasoning
- 1. Add potatoes to large pot, cover with water, and bring to a boil. Cover the pot and reduce heat to medium low until potatoes are tender, about 10 minutes.
- 2. Drain potatoes and put then them back into the pot. Add the butter and use a mixer to cream potatoes and butter until smooth.
- 3. Add honey, cinnamon, vanilla, and salt and mix well.