Veronica’s Healthy Sweet Potatoes
I know, I know. Sweet potatoes are synonymous with brown sugar, marshmallows and pecans. But we are looking at serving sweet potatoes all wrong. In my humble opinion, sweet potatoes are sweet in and of themselves, and do not need to be turned into a “dessert” with all of the add-ons that are so popular around the holidays.
In my house, I try to keep things simple. Preparing the holiday meal is a lot of work, so I try to serve dishes that are festive, delicious AND healthy.
Once in a while, I will mash the sweet potatoes, add butter, and give family member the opportunity to put gravy on top. Yum!
I have also served sweet potatoes and white potatoes, mixed and mashed together. This is yummy also.
Veronica's Healthy Sweet Potatoes
- 4 large sweet potatoes (or yams) sliced into rounds or chunks
- 2 tbsp butter
- 2 twigs fresh rosemary
- 1/4-1/2 cup solid cream from top of 15 oz. can of coconut cream
- salt and pepper to taste
- Wash and slice sweet potatoes. (I do not peel, as the peelings add lots of nutrients).
- Place in large sauce pan or Dutch oven. Add water to cover. Cover with lid.
- Bring to boiling, then reduce to simmer.
- Simmer until fork runs through easily.
- Drain and place potatoes in serving bowl.
- Add butter; when mixed thoroughly and melted, add a dollop of coconut cream and rosemary removed from stem.
- Serve immediately and allow coconut cream to melt throughout potatoes. Enjoy.