southwestern smashed sweet potatoes

February 23, 2012

I’ll have you know that I bought a bag of sweet potatoes from Trader Joe’s on Saturday, and there are only two left.

I like my sweet potatoes a lot of ways — with cinnamon and sugar. with a spoonful of nut butter (duh). shmeared with hummus and nutritional yeast. dipped in ketchup (I swear it’s delicious). or plain! Plain is good as well. Basically, give me a sweet potato, and I’ll eat it regardless of what is piled on top of it.

Anyway, these smashed sweet potatoes are literally the easiest thing to make - ever. And you don’t even need too many ingredients. Sweet potatoes. Milk (whatever kind tickles your fancy). Spices. Done and done.

Don’t even peel the potatoes — that takes too long. And potato skins are the best part of a potato (duh!).

With the spices, I went a more "southwestern" route. Mainly because I love it when my mouth is on fire, but even more so because I am going to spend the next few months of my life making every meal into a Mexican fiesta to try and convince the Husband we need to go to Mexico this summer with his brother and sister in law. He says we should be responsible and pay off loans. I say — VIVA LA MEXICO!!!! This is why I don’t run our finances, people.

In reality what I am doing by making Mexican food is manipulating my husband - but it’s okay because at least we’ll have delicious food to eat while I talk him into a summer vacation.

Aaaand that’s all I’m going to say about that because I want the last thing the Husband to read on this post to be something about going on vacation.

Southwestern Smashed Sweet Potatoes

Serves: 2-3
Time: 25 minutes
Difficulty: Easy

3 small or 2 large sweet potatoes
2-3 tbsp. unsweetened non-dairy milk
3/4 tsp. cayenne pepper (flakes or ground)
1/2 tsp. ground cumin
1/2 tsp. granulated garlic
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
sprinkle of sea salt

Directions: Begin by rinsing your sweet potatoes and cutting them into 1-2 inch chunks. While you are preparing the sweet potatoes, bring a medium sized sauce pan filled with water to a boil. Once the water is a at a rapid boil, carefully drop the sweet potatoes into the boiling water — do not burn yourself! Sometimes I will use a slotted spoon to help transfer the potatoes into the pot.

Keep water on medium high heat and cover for 20-25 minutes, checking the potatoes with a fork for tenderness. Once the potatoes are tender, drain and rinse the sweet potatoes and transfer to a serving bowl. Using a fork, smash the sweet potatoes (they don’t have to be perfect and yes, there can be chunks!) and add 2 tbsp. of non-dairy milk and give it a stir. Add another tablespoon of milk if the potatoes are not creamy enough. Once the potatoes have reached your desired consistency, add your southwestern spices, stir to coat and serve immediately!

I said it once and I’ll say it again — going on a vacation would definitely help me to relax, unwind, and solve my life’s problems. Right!??! RIGHT!?!?!?

That’s what I thought.

Viva la Mexico Husband — just think about all the chips and salsa awaiting you at your paradise.

Tagged as: easy recipe, gluten free, mexican food, recipe, southwestern sweet potatoes, sweet potatoes, vegetarian

{ 83 comments… read them below or add one }

Julie H. of Spinach and Sprinkles February 23, 2012 at 6:04 am

I am obsessed with sweet potatoes while the husband doesn’t really like them. With a mouth on fire recipe- I might be able to win him over. This is just what I need! —- and a good vacation to Mexico!

southwestern smashed sweet potatoes

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