This was Throwdown week at the Fleur Hy-Vee and sweet potatoes was the item on the chopping block. Chef Stacey took a sweet approach to her recipe and I took a savory approach. Even though I would have voted for Chef Stacey's (this dietitian has a serious sweet tooth), this recipe is a must have for your recipe box. It is creamy and delicious. The sage is mild but present and there is not a need to add a ton of salt. I had to share the recipe for a possible contender for your Thanksgiving dinner.
Sweet Potato & Turnip Mash with Sage Butter
6 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 40 minutes
- 1 pound sweet potatoes, peeled and diced
- 8 ounces turnips (about 2 medium), peeled and diced
- 3 large cloves garlic
- 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
- 2 tablespoons butter
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon coarsely cracked pepper
Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
- Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
- Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.
Per serving : 88 Calories; 4 g Fat; 3 g Sat; 0 g Mono; 10 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 2 g Fiber; 224 mg Sodium; 291 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
From EatingWell: November/December 2010