Both sweet potatoes and white potatoes are nutritious. Sweet potatoes have a deep orange color due to carotenoids, which are converted into Vitamin A, a nutrient involved in eye health, growth, immune function and skin health. This recipe could be part of a holiday gathering or just a weeknight dinner, served with a protein of choice (beans, chicken, tofu, fish etc.) and a green vegetable, cooked or raw.
Ingredients
Sweet_potato
– 1 large (or 2 small)
Water
– 2 cups
Maple_syrup
– 1 Tablespoon (optional)
Salt
– ¼ teaspoon sea salt or other salt
Cinnamon
– ¼ teaspoon, ground
Nutmeg
– 1 pinch, ground
Instructions
Step 1
Wash the sweet potato, peel, and chop into 1 inch pieces.
Step 2
Add sweet potato and water to a saucepan and bring to a boil. Let cook for 20 minutes, uncovered, until the potatoes are tender and the water is almost evaporated (a little bit of water is fine, it will help make the potatoes smoother).
Step 3
Add the maple syrup, salt, cinnamon, and nutmeg and mash until smooth.