Mashed sweet potatoes are a staple of my holiday dinners. I used to load them up with maple syrup, but I’ve moved away from sweetening every holiday dish. Sweet potatoes are naturally sweet, so why add more sugar? Maple syrup, delicious as it is, has a high glycemic index, so I try to use it sparingly.
I make this dish with melted dairy-free butter, dairy-free sour cream, fresh or dried rosemary, cinnamon, and date paste, a natural sweetener. If you haven’t added date paste to your stable of sweeteners, it’s high time you did. Purée dates in a blender with a little water, and store the date paste in the fridge or freezer. (It lasts a long time in the freezer.) Dates are naturally sweet, plenty nutritious and have a low glycemic index.
Sour cream and a splash of apple cider vinegar add tart notes to this dish, which are offset by the sweetness of the potatoes and pecans. A whiff of rosemary takes it down a savory route, and a pinch of cinnamon adds holiday warmth.
Mashed Sweet Potatoes with Rosemary and Pecans
Sweet and a little savory, this turn on the classic holiday sweet potato dish is spiced with rosemary and cinnamon.
- 3.5 pounds sweet potatoes, peeled and cut into 1/2-inch slices
- 1/2 cup sour cream
- 1/3 cup melted dairy-free butter
- 2 tablespoons date paste
- 1/8 teaspoon cinnamon
- 3/4 teaspoon salt
- 3/4 cup roasted, salted pecans
- 1/8 teaspoon crushed, dried rosemary (or 1/2 teaspoon chopped fresh)
- 1/2 teaspoon apple cider vinegar
- Chopped pecans and rosemary leaves (optional, for garnish)
Place the sweet potatoes in a medium sized pan with a lid.
Cover with cold water, place over medium high heat, and bring to a boil.
Reduce heat to a simmer, and cook until soft but not mushy, about 15-20 minutes.
Drain in a colander, and return the potatoes to the pan.
Add sour cream, melted butter, date paste, cinnamon and salt, and mash with a potato masher until well blended.
Stir in the chopped pecans, rosemary and apple cider vinegar.
Serve warm or at room temperature, garnished with extra pecans and rosemary leaves.
Peel and slice the sweet potatoes, put them into a saucepan and cover with water. Bring the pot to a boil, then cover, turn down the heat, and simmer for 15-20 minutes until the potatoes are soft, but not mushy. They’re done when a fork goes through them easily.
Drain the sweet potatoes in a colander, then return them to the pot. Add dairy-free sour cream, melted dairy-free butter, date paste, cinnamon and salt.
Mash the potatoes with a potato masher until well blended.
Chop the pecans
Stir in the chopped pecans with the fresh or dried rosemary and apple cider vinegar.
Sprinkle with extra pecans and rosemary, and serve warm or at room temperature.