Featured Recipe
Spiced Sweet Potato Mash
By Kate
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Sweet potatoes roasted or microwaved then mashed with coconut oil and vegetable broth. Salt, pepper, and ground cumin add warmth. Wrapped in foil or pierced for quick cooking. Creamy texture with a subtle spicy note. Variations in cooking times based on method and size. No nuts, lactose, gluten, or eggs. Suitable as a vegetable side or simple entrée. Makes about six servings.
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Prep:
15 min
Cook:
Total:
Serves:
6 servings
vegetarian
gluten-free
dairy-free
comfort food
Introduction
Sweet potatoes—simple, earthy, sweet. Oven or microwave, no fuss. Wrapped tight or pierced. Time and texture vary slightly. Coconut oil provides a hint of tropical richness replacing butter. Stock, a broth, liquid base for mashing instead of chicken broth. Ground cumin baked right in adds subtle warm spice hint. Salt and pepper to balance. Cooking method choice affects timing. Peel hot or cooled, mashed smooth or chunky. Adapt to what’s on hand. Six servings, hearty and straightforward. No allergens lurking. Nothing fancy, just cozy, seasonal mash. A vegetable side or light starter. Warm, soft, spiced. Ready fast, or low and slow for depth.
Ingredients
About the ingredients
Sweet potatoes are versatile—weight adjusted down from original for portion control. Coconut oil replaces butter for dairy-free fat, introducing a mellow flavor and aroma. Vegetable broth swapped for chicken broth to keep it vegetarian. Ground cumin added to shift flavor profile to slightly smoky and warming. Salt and pepper always necessary but adjustable. Sizes vary for cook time; smaller tubers cook faster, large ones need longer roasting or microwaving. Wrap well in foil to trap moisture and soften skins for easiest peeling. Fork piercing alternative allows much more rapid cooking in microwave. Recipes adaptable, editable to pantry stocks, preferences, allergies or diets.
Method
Oven Roasting
- Place oven rack middle. Heat oven to 175C.
- Wrap sweet potatoes tightly in foil. Roast about 1 hour 25 minutes or until tender.
- Cool slightly. Peel skins off carefully.
- In a food processor or with a masher, combine potatoes, coconut oil, vegetable broth, and cumin.
- Season with salt and pepper to taste. Blend or mash evenly. Set aside warm.
- Pierce sweet potatoes several times using a fork.
- Microwave on high for about 9 minutes. Flip halfway.
- Cook additional 7-9 minutes depending on size till soft.
- Let sit a few minutes to cool slightly before peeling.
- Mash as above with remaining ingredients and seasonings.
Microwave Shortcut
Technique Tips
Start with oven preheated to moderate heat; place rack midway for even cooking. Foil wrapping retains moist heat like a mini steam oven. Roast until soft, test with skewer, times vary with size and oven type. Remove and cool briefly, skins will slip off easier hot or warm. Use processor to pulse into creamy mash or hand masher for chunkier texture. Coconut oil melts quickly helping smooth consistency. Mix in broth gradually; texture may be thicker or looser. Season only after mashing for best distribution. For microwave use multiple piercings to vent steam, rotate midway to avoid hotspots. Slightly adjusted timings from original recipe to allow for moisture and size variance. Letting cool down slightly prevents burning hands peeling. Serve warm or at room temperature. Flexible final product usable as side or base for bolder toppings.
Chef's Notes
- 💡 Choose sweet potatoes that are firm, blemish-free. Sizes vary. Small ones cook faster. Larger need more time. Keep skin on while cooking. Helps keep in moisture. Always let cool before peeling. Skin will slip off easier then. If using a microwave, pierce several times. Prevents bursting. Rotate potatoes halfway for even cooking. Use a food processor for smooth blend. Or a masher for more texture. Adjust broth to get desired creaminess.
- 💡 Roasting sweet potatoes in foil often brings out a richer flavor. Wrap tight, so steam builds. Cook until soft and tender all the way through. This usually takes about an hour and twenty-five minutes. Check with a skewer. Microwaving is quicker, but may not have the depth. Still, a microwave can save time. Use high power first. Adjust according to size. Always let sit for a few minutes post-cooking.
- 💡 Common spices can elevate flavor. Ground cumin adds warmth. Adjust salt and pepper to personal taste. Not too much salt. Try fresh herbs too for brightness. Serve warm or room temperature. Good as is or with toppings. Chunks of avocado, a sprinkle of chili. Coconut oil instead of butter makes dish suitable for many diets. Always modify for personal preferences or dietary needs.
- 💡 Storage can be flexible. Store leftovers in an airtight container, in fridge. Enjoy within a few days. For longer storage, consider freezing. Portion out before freezing. Thaw in fridge overnight to reheat later. You can also use oven or microwave to warm. Consistency might change a bit. Small adjustments with broth or oil might help. Re-mashing can reinvigorate texture.
- 💡 Experimenting is key with this dish. Change up the ingredients if desired. Different cooking oils for unique flair. Use olive oil, or even flaxseed oil. The broth can be a variety too. Swap for mushroom broth for umami twist. Other spices? Try paprika or garlic powder. Get creative. Don't be afraid to adjust flavorings based on what's on hand.
Kitchen Wisdom
Can I use any type of potato?
Not really. Sweet potatoes are best for this. Other varieties won't give the same flavor. Regular potatoes won't have that sweetness. Stick with sweet potatoes for best results. They help create creamy texture.
What if I don't have coconut oil?
Use another oil, but flavor changes. Olive oil works well too. Butter isn’t dairy-free. Use oils based on preference. Each will shift the result slightly, but still excellent.
Can I make this ahead?
Yes, meal prep is possible. Make early in the week. Store properly, in the fridge. Reheat in microwave or oven. Get that warmth back. Fresh herbs can brighten it up when serving.
How do I know when sweet potatoes are done?
Softness is key indicator. Check with skewer or fork. If it goes in easily, they are ready. Take care when peeling if hot. Try handling them warm for ease, not burning.
