Mashed Sweet Potatoes

by Jenn on March 9, 2009

in Budget,Dips and Sauces,Gluten Free,Vegetarian


Sweet potatoes are cheap, readily available, good for you, and can be oh so yummy!  Traditionally thought of as a fall veggie, but throughout the winter they are still extremely plentiful, and I don’t think I could ever eat too many sweet potatoes!

Most people, when they think of sweet potatoes, think of smothering them with praline, or marshmallow, or some other very sweet concoction, which I get kind of tired of because you can’t taste the sweet potato anymore.  Don’t get me wrong, it’s obviously very apparent on my blog that I have somewhat of a sweet tooth, but for me, sweet has it’s place and it’s not usually the main component of my meal.  Given that, I tried to come up with something a little more savory instead – though this does have a fair amount of honey in it, when I taste this, I don’t automatically think “Oh that is sweet.”  The sweetness is a bit more subtle, especially since you don’t need to use much sauce on top of the sweet potatoes.  I got the inspiration from a recipe in my Williams-Sonoma book, but as per usual, changed it so much that it is now a completely different recipe and all my own.

Serve the sweet potatoes in a bowl (about 4 servings), and drizzle 1-2 tbs. max (you don’t need more than this considering how potent the balsamic flavor is, and how much fat I put into making this sauce!) over the top.  As you can see, I like lots of balsamic yumminess, but you can accent the sweet potatoes with however much you want to suit your taste.  You will have quite a bit of sauce left over, which I am thinking about using as a marinade for something later on…..