I love sweet potatoes, and until recently have never made homemade mashed sweet potatoes. As a wedding gift, we received an incredibly efficient Cuisinart food processor. It is a must have in the kitchen, and is super handy for making puree, pesto, and mashed potatoes. I thought I would put the processor to use with a delicious side dish of mashed rosemary sweet potatoes. This side dish was paired with a filet of beef and salad, but it would also pair beautifully with baked chicken or fish. I will be keeping this recipe around for Thanksgiving this year. It was easy to make and with a savory and sweet flavor that will leave you craving seconds.
Mashed Rosemary Sweet Potatoes
Author: The Prepped Chef
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 6 medium/large sweet potatoes
- ¼ cup milk
- Rosemary
- Salt
- Pepper
Instructions
- Boil sweet potatoes over medium heat until soft (15 mins)
- Remove from water and allow to cool (5 mins)
- Cut a small slit in the potato skin and peel skin off of potatoes
- Place potatoes in food processor with milk, salt and pepper to taste, and the leaves of 2 rosemary stems
- Pulse to desired consistency and smoothness
- Garnish with Rosemary in serving dish
- Serve immediately
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