Let the MoFo begin!
I am not the biggest sweet potato fan. I like them alright, but I never order them intentionally or seek them out. I like regular potatoes so much more. There are sweet potatoes almost every week at our farmers market because they are always in season in this part of NC. John really loves them, so I try to think of ways that I will eat them and enjoy them. He can enjoy a baked potato on its own. I can't but I know I should eat them because they are also excellent sources of vitamin A, C, calcium, and potassium.
A week or so ago, we found purple sweet potatoes. I was excited about the color and agreed to get some to incorporate into a meal. We decided to make purple sweet mashed potatoes. We got to work cutting and peeling our North Carolina grown sweet potatoes.
The color was so rich, that it was hard not to be excited about the end result. They are purple, they have to taste good. Right?
We boiled them until soft and then mashed them with some vegan earth balance, vegan soy sour cream, almond milk, and pepper. Alongside the mashed potatoes, we made a large salad with red leaf lettuce, tomatoes, radishes, red bell peppers, sunflower seeds, and GF goddess dressing. We also sauteed lemon pepper tempeh to serve on top of the mashed potatoes.
The result was a colorful, vitamin rich, and tasty meal. I enjoy sweet potatoes made this way! Wouldn't this be a fun and colorful meal for a child? Try it on your kids!