These days when I have a meal, I don’t always start with the main course because sometimes the most interesting food on the table is the side dishes. Plant based eating changes your focus and I’m sometimes amazed at the imagination and ingredients that go into all of the foods that accompany the main dish. No, I’m not talking about garlic mashed potatoes, which I absolutely love, but dishes that stand and shine on their own, and this glorious side does just that. Mashed Sweet Potatoes with Carrots and Ginger is a great idea for Thanksgiving, and a year round favorite at my house. It’s also an excellent way to coax a picky eater or vegiephobe into eating something that’s good for them.
Mashed Sweet Potatoes with Carrots and Ginger
- 1 orange or red sweet potato
- 2 carrots, peeled and chopped
- 1 large shallot or small onion, chopped
- 1-2 garlic cloves
- 2 cups vegetable broth
- 1 teaspoon grated fresh ginger
- 1 tablespoon coconut oil
- Salt and Pepper to taste
In a small saucepan, soften the shallot and garlic in a tablespoon of vegetable broth.
Add the sweet potato cubes and carrot with just enough vegetable broth to cover. Bring to a boil, lower heat and simmer until fork tender. Drain.
In a food processor or blender (you could just use a hand masher) combine the sweet potato, carrot, garlic mixture with grated ginger and coconut oil. You could use butter, but I find that the coconut oil adds a subtle flavor that I really love. Add a little almond milk or half and half for consistency. Blend until smooth, add salt and pepper to taste. Garnish with cilantro or parsley leaves, or orange zest.
You could pair it with black bean burgers topped with salsa and some steamed broccoli. This dish is just the right combination of sweet and savory. Save the leftovers (if there are any) to make sweet potato quinoa patties, but that’s another story.