This was one of those recipes where you step away and think 'well now, where have you been all of my life?'
Generally sweet potatoes are served on the sweet side. Don't flame me, I mean with plenty of sugar added. I am not a huge fan of that but would certainly have seconds of this more savoury version.
Our CSA delivery has plenty of sweet potatoes and we are always hunting for ways to use them up. Particularly since they are so healthy for you compared to a regular spud. These orange tubers are one of the top food sources of vitamin A, which helps protect your peepers. It also contains vitamins C and B-6, fiber, copper and potassium.
Two things about this recipe were particularly happy - the taste and the ease of preparation.
Garlic Sweet Potato Mash
2 lbs (4 medium) sweet potatoes, peeled & cubed
1 tbsp butter
3 cloves garlic, crushed
1/2 cup 1% milk
2 tbsp light sour cream
salt and fresh cracked ground pepper, to taste
In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.