Wednesday, February 24, 2010

Mashed sweet potatoes with chopped pecans


















We like sweet potatoes WAY better than other types of potato. Even if they didn't pack their beta carotene and Vitamin C punch, we'd love sweet p's for their delicious taste. Regular potatoes, at least in my opinion, need so much more caloric enhancement than their orange cousins do. While both veggies are amazingly versatile and very healthy (unless deep fried in oil or loaded with butter and cream), sweet potatoes get the edge in my kitchen.

I'll often cut a couple of large ones into chunks, toss with olive oil and seasonings and roast in a hot oven until tender but still toothsome. A little more work but worth the effort is to peel, cut and steam them until very tender before mashing with a little milk, oil or no-trans-fat margarine and seasonings of your choice.

For the version pictured above, I added a dash each of cinnamon and cayenne pepper, then sprinkled liberally with chopped pecans.

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