It's one of my favorite times of the year...some people would say it's fall. Here in south Louisiana, we call it sweet potato season...or at least I do!
Sweet potatoes are high in beta-carotene, one of the antioxidants found in the vitamin A family. They're also a good source of vitamin C and fiber.
I absolutely love sweet potatoes, but they do take a substantial amount of time to roast. This recipe saves a lot of time by cutting and boiling the potatoes, making it a week night treat!
Boiling does remove some of the nutrients found in foods. This is why the recipe calls for just enough water to cover the potatoes and has most of the boiling time with the lid off, helping to keep as much of the nutrients in the potatoes as possible.
This recipe is naturally gluten free, provides about 19g of carb per serving (within 1 carb serving), and can easily be made vegan by removing the butter and using a milk alternative like almond milk. Plus, it's only about 100 calories! If a creamier sweet potato mash is desired, increase the amount of milk added and use a whisk to stir your mash. Adding the nutmeg and almond extract (included in the recipe's nutrient analysis) is optional, but they're definitely worth it (They make this mash something reminiscent of a Thanksgiving casserole!).
I hope you enjoy this recipe as much as I do!