Whether its the middle of summer, the dead of winter or the most glorious holiday of the year – Thanksgiving- I absolutely LOVE sweet potatoes.
They tend to take on a bigger stage come fall, but in my eyes, these golden roots of the earth are perfect year round.
Sweet potato fries, sweet potato gnocchi, sweet potato quiche, sweet potato hash…sweet potato EVERYTHING.
This week, my work held it’s epic annual Staffgiving and I decided to take on the “side starch” category using my year-round superfood favorite.
Come Thanksgiving, the sweet potato tends to get lost in layers of gooey brown sugar, pounds of butter and piled high with marshmallows.
I would be a hypocrite if I were to say all of this was awful, because lets be honest. It’s amazing.
But, I wanted to try out something a touch healthier, that also lets the flavor of the sweet potato stand out as the focus, not the side note.
This recipe for Mashed Sweet Potatoes with Rosemary is simple, delicious and actually pretty quick. The sweet potato is the star, while the rosemary is the perfect side kick.
Give it a try this Thanksgiving, Christmas, or any day of the year.
Mashed Sweet Potatoes with Rosemary
5 pounds sweet potatoes, peeled and chopped into 1-inch pieces
2 tablespoons unsalted butter, melted
2 teaspoons fresh chopped rosemary
2 teaspoons real maple syrup
salt and pepper
Fill a large pot almost full with boiling water and add a touch of salt. Bring the water to a boil and add in the sweet potatoes. Cook the sweet potatoes in the boiling water for about 10 minutes, or until the sweet potatoes are tender when pierced with a knife.
Drain the sweet potatoes in a colander and then add back to the pot (taken off the heat). Using a hand held mixer, whip the potatoes until they are just getting smooth. Add in the melted butter, fresh rosemary, and maple syrup, a shake of salt and grind of pepper, and continue to whip with the mixer until well incorporated and nice and smooth. Taste for salt and pepper and add as you see fit.
Serve it up.