Thursday, January 21, 2016

Smashed Sweet Potatoes

Smashed Sweet potatoes


Hi everyone!

I know it's been awhile since I posted but I have a most excellent reason for it....I've been feeling well and eating well and enjoying life again!

I had such a wonderful time between Thanksgiving and the new year. Now that my chemo is done and my taste buds are back, I feel like I'm back for the first time in a very long time.

My sweet tooth and I went a little crazy over the holidays. I ate things that I haven't eaten in almost 2 years, but I enjoyed every bite and I'm not sorry for it one little bit.

I started radiation last week and so far, so good. I'll finish with that in about 4 weeks. I am back on track now watching my carbs and sugars again but we all need a little sweetness in our lives from time to time don't we?

Smashed Sweet potatoes 4

When I need a little something sweet and I don't want to turn to processed sugars I find myself looking at Mr. Sweet Potato. He's my carb for a nice little sweet treat on my dinner plate.

I love smashed potatoes but they are so much higher in carbs than sweet potatoes, so I can eat my tater and not feel so guilty about it.

The method of boiling them and then smashing them before they go in the oven results in a crispy texture outside and a warm mushy texture inside. I just love them! There really isn't a recipe but I will jot how I made them.

Smashed Sweet Potatoes
PRINTABLE RECIPE

medium size sweet potatoes (as many as you'd like)
olive oil
salt
pepper

Boil the whole sweet potato in water until it's just tender. You don't want to over boil it. Once you can pretty easily run a knife into it with a little resistance, you're good. Once they are cool enough to handle, cut the end off of one side of the sweet potato and place it cut side down on a baking sheet lined with parchment. To squish the potatoes I took an old fashioned potato masher and squished it down. I used a wooden spoon to pull the masher off of the potato (in case it get a bit stuck in the potato).

Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 until crunchy and crispy on top. Mine took about 35 minutes. This may vary on the size of your potato. Check them periodically until they are roasted to your desired consistency.
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