These mashed potatoes were so sweet and went great with the other dishes in yesterday’s Easter dinner which also included Broiled Blackened Tofu and Jerk Asparagus. This recipe was adapted from the book “Appetite for Reduction” by Isa Chandra Moskowitz.
- 1 pound apples, peeled and cut into 1/2 inch pieces (I used 4 apples) Red apples are recommended and even though peeling is time consuming, it is definitely worth the time to make the mashed potatoes of the best consistency.
- 2 pounds sweet potatoes or yams, peeled and cut into 1/2 inch pieces. (I used 3 yams)
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon agave (optional, depending on how sweet you want it)
- Preheat a 4 quart pot over low heat and spray it with a nonstick cooking spray.
- Add the apples, sweet potatoes, water, and salt.
- Cover the pot and let them cook for 20 minutes stirring occasionally. (Make sure to keep the temperature at low heat or they will burn and cook unevenly)
- After 20 minutes, turn up the heat (just a little bit, like low medium heat) and add a little more water if needed (you may need to add more water later if not right now)
- Cover and cook for 20 more minutes, stirring often. (Keep checking to make sure they aren’t burning and if you need to add a little bit of water)
- After 20 minutes, check to see if they are tender. If they are, they’re done. (Mine needed to go a few more minutes)
- Mash with a potato masher. (I left a few small chunks in my potatoes, so mash to the consistency you like)
- Add the cinnamon, ginger, and agave and mash some more. (If desired, add salt and other seasonings after tasting first!)
These potatoes were delicious and very easy to make. I’ll definitely be making them again sometime soon. However, the sweet potatoes and apples in this recipe make a great combination and flavor that would be perfect as a side for Thanksgiving dinner!
Tomorrow: The recipe for the Jerk Asparagus.