It's no secret that sweet potatoes are much healthier for you than white potatoes. For starters they will not spike your blood sugar levels the way that white potatoes absolutely will. But what's most magical about the sweet potato is that it contains a ton of beta carotene which our bodies convert into vitamin A. Vitamin A is necessary for cell division, reproduction, bone growth, eyesight, skin, immunity and is crucial in helping our bodies fight off infections. Unlike white potatoes, sweet potatoes are actually anti-inflammatory and can improve blood sugar regulation. Because they are naturally sweet, sweet potatoes are ideal for healthy desserts or even make a fantastic breakfast alternative - it's true!
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So, now we all know why sweet potatoes are so amazing for us and we're ready to start incorporating it into our meal planning. The easiest way to do this is to literally swap sweet potatoes in for white potatoes. For example, instead of french fries, try baked sweet potato fries and instead of mashed potatoes, try my Savory Sweet Potato Mash!
Savory Sweet Potato Mash
- 2 sweet potatoes, peeled and diced
- 4-5 garlic scapes (depending on how garlicky you like it! I found mine at a local farmer's market), washed & diced
- 3 tbsp almond milk (plus more for thinning if required)
- 3 tbsp ghee, olive oil or coconut oil
- 1 tsp A. Vogel Herbamare Original seasoning (which contains yumminess like sea salt, celery, leek, watercress, onions, chives, parsley, basil, marjoram, kelp & more)
- Fresh pepper
- One you have peeled and diced your sweet potatoes add them to a pot of boiling water for about 12-15 minutes or until fork tender. Drain them.
- Add sweet potatoes, diced garlic scales, almond milk, ghee or olive oil and Herbamare to Vitamix, food processor or other high-speed blender until silky smooth. You may need to add a little more almond milk or water depending on the consistency.
- Taste mixture and adjust Herbamare seasoning & fresh pepper accordingly.
I've tried sweet potato mash before and although I liked it, I've never really loved it. I always find it way too sweet for my palate. BUT I LOVE LOVE LOVE this recipe. It's the perfect blend of garlic scapes and seasoning to cut the sweetness of the sweet potato and it makes for a gorgeous savoury mash potato dish.
How we served it: With roasted cauliflower, brussels and wild lobster tails that we poached in organic butter (a rare indulgence but sooooo good!). - Valerie XO