There is something very satisfying about taking a beloved food like “loaded mashed potatoes” or regular butter and cream mashed potatoes and making it into something that is tasty but not quite as heavy on the hips. 😉
I really got into making “healthier options” when we did our Clean Eating Challenge last October. While we didn’t stick to the non-processed/clean eating 100%, we are so much better when it comes to cooking and grocery shopping as far as not buying a ton of junk.
Now obviously we haven’t completely giving up our favorite comfort foods but we do tend to eat less of them.
Something new I’ve been working on this year? Mashed Sweet Potatoes!!
Thomas really got me into eating Sweet Potatoes but when we first got married the Sweet Potatoes that we ate were covered in butter, brown sugar and marshmallows haha. That trend turned into having sweet potatoes instead of baked potatoes and now I’m working on us having more mashed sweet potatoes instead of regular ones!
I realized, while I was working on this recipe, that our brains are programmed to think of sweet potatoes and anything pumpkin flavored as being sugary sweet. Oh and when I say “our brains” I mean my family, not everyone.
Big Bear and my mom were my taste testers when I was making and re-making the recipe for Pumpkin Sage Mashed Sweet Potatoes. I was determined to make it perfect and even though I liked it, they thought it was missing something. They insisted that they needed to be sweeter.
No matter how many times I tried to explain that I was going for a savory Pumpkin Sage Mashed Sweet Potato flavor they just were not satisfied.
I was NOT going to be adding any sugar to these Pumpkin Sage Mashed Sweet Potatoes so I decided to up the pumpkin and up the Vanilla Almond Milk! That did the trick… ooo and I may have used Pumpkin PIE MIX instead of canned pumpkin.
I sent BigBear to the store for me…. yes and then I didn’t check my label well. I kept making and remaking and remaking and I just couldn’t figure out why the sweet taste was faintly present. Yeah… it was because I was using Pumpkin Pie Mix instead of canned pumpkin!
Oh well, haha BigBear might not have been happy with the plain ol Pumpkin Sage Mashed Sweet Potatoes after all since he really wanted them to have a hint of sweet!
Perhaps he picked up the pumpkin pie mix on purpose. 😉 He WANTED the Mashed Sweet Potatoes to be sweet haha.
Speaking of mashed Sweet Potatoes, my aunt sent me a bag of them by way of my mom the other day! Looks like I need to whip up another pot of Pumpkin Sage Mashed Sweet Potatoes to go with dinner tonight!
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Pumpkin Sage Mashed Sweet PotatoesBy: Angie Barrett
10/24/14
1.5 cups Vanilla Almond Milk (or Vanilla SoyMilk)
4 tablespoons butter
1 cup canned pumpkin pie mix
1 tablespoon dried sage
Bring a large stock pot of water to a boil. Add cubed sweet potatoes and cook until fork tender. (About 15-20 minutes)
Drain potatoes and return to pot. Mash with a fork or a potato mashed.
Stir in butter and Vanilla Almond Milk.
Stir in pumpkin pie mix and sage. Taste. Season to Taste.
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