Ok, this is rare – I just whipped up these sweet potatoes on a whim and they were so amazing I decided I had to post NOW before I forget!! They are PERFECT for complementing all the emerging autumn flavors and will go just right with sage and rosemary pork chops and spiced cider!
Idk why, but I’ve been really sick of the typical sweet potatoes: brown sugar/maple syrup, pecans, butter. Yea it’s good, but lately I just haven’t wanted sweet, I want savory . Although, for some reason it just seems like savory is just not going to work with sweet potatoes…so not true!
I remembered seeing a recipe for chipotle mashed sweet potatoes by Alton Brown and I wondered…could something else work? So, I used the same flavor profile for these mashed potatoes as I used for my “Copy That: Panera’s Butternut Squash Soup” (Which is now Autumn Squash Soup this year…tastes the same but I think has more sour cream in it because it is REALLY rich!) Anyway, you aren’t going to believe the secret ingredient that makes this so delicious!
Oh, and yes – this is healthy of coarse – and done in under 30 min! Check back for new, healthified recipes for all your autumn get-togethers! This is my favorite time of year to be in the kitchen! (I’ve got to get one of those funny shirts that says “I should be in the kitchen”! ) Happy Fall!
(I do not take credit for this photo)
Serves 3-4 (Double if serving a crowd!)
- 3 medium-large sweet potatoes, peeled and cut into 1inch pieces
- low sodium Chicken broth (about 2 cups)
- 1 large garlic clove, peeled and roughly chopped
- 1/2 tsp ground pepper
- 2 TBS low fat sour cream
- (1 TBS butter optional)
- 1/2 tsp curry powder (BE VERY CAREFUL ABOUT THIS! You need to make sure you are using a curry powder that contains cinnamon! I used Sauer’s Curry Powder Blend with the 3rd ingredient being cinnamon. Yellow curry powder often called “Madras” is very common but is going to make your dish taste like traditional Indian food, not the subtle spice that you want.)
Trader Joe’s Curry Powder should work well. It doesn’t have as much cinnamon, but you can offset by adding a dash
Add diced potatoes to a medium sized pot and add just enough chicken broth to barely cover. Turn the heat up to medium-high. While that is heating, roughly chop the garlic. ( If you are cooking for someone who despises garlic chunks you can use an immersion blender later and it will make it all perfectly smooth. ) Add the garlic to the pot and bring to a boil. Turn the heat down to medium and simmer for about 15 minutes, until sweet potatoes easily break apart with a fork. Next, drain some of the broth – leave about 1/2 cup in the bottom. (It is hard to tell the exact amount that is in there so to be safe drain some excess broth into a measuring cup to add more later!) Now add the sour cream, pepper, a dash of salt if desired and 1/2 tsp curry powder. Use a hand mixer or immersion blender to whip the sweet potatoes right in the pot! If it seems dry, add some of your reserved broth. This comes out smooth, and aromatic. Enjoy!
(Paleo, Grain Free, Natural, Low Fat)