Creamy Turmeric Mashed Sweet Potatoes
May 4, 2016
If I were asked to cook the healthiest dish possible, these Creamy Turmeric Sweet Potatoes would probably be it.
It’s basically the combination of two superfoods (i.e., sweet potatoes and garlic) + what is considered to be the healthiest spice ever (turmeric aka the “Golden Spice of Life” ) + the healthiest fat on earth (olive oil).
Pair it with some greens — such as kale or spinach — and basically you have found the fountain of youth.
Okay, that might be a bit of a stretch but I can say without hesitation that these Creamy Turmeric Mashed Sweet Potatoes are really, really, like REALLY good for you!
Let’s start with sweet potatoes: they’re rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C manganese, copper, pantothenic acid, and vitamin B6.
Garlic contains a compound called allicin, which has potent medicinal properties. It’s also a very good source of manganese, selenium, vitamin C, and other minerals such as phosphorous, calcium, potassium, iron and copper.
Turmeric has been long-known for its anti-inflammatory and immune supporting properties, and recent studies have revealed that this spice is a natural wonder, providing benefits in the treatment of many different health conditions.
And olive oil, do I need to talk about olive oil? The main type of fat found in olive oil is monounsaturated fatty acids (MUFAs) that are actually considered the healthiest dietary fat there is.
I told you this is good stuff.
Like really good stuff.
But you know what’s even better? That these Creamy Turmeric Sweet Potatoes are ricas. Muy ricas. Riquísimas.
Creamy, with a hint of turmeric, and that good fragrant taste of garlic that is to die for.
They go well with meat, fish, eggs, but they’re delicious even on their own.
I might (or might not) have just inhaled the full bowl in one sitting. Mmmmmmm. So good, damn I was lucky. And I might have also added a couple of years to my life expectancy.
Creamy Turmeric Mashed Sweet Potatoes Print this recipe!
Adapted from NaturallySassy
Serves 4 as a side
2 large sweet potatoes, cut into chunks
1 tablespoon olive oil
2 teaspoons turmeric
1 garlic clove, minced
2 cups / 500 ml vegetable broth
2 tablespoons coconut milk (optional but it sure adds a very nice texture)
1 teaspoon fine grain salt
Ground black pepper to taste
Chopped pistachios for garnish
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes and give a good stir. Add turmeric, toss to coat. Add garlic and sautè for 2 minutes, until fragrant.
Add vegetable broth and bring to a boil. Reduce to a simmer and cook until the sweet potatoes are soft and the liquid is almost absorbed.
Transfer to a bowl, add coconut milk (if using) and mash until smooth and creamy.
Season with salt and pepper, sprinkle with chopped pistachios, and serve!
One serving yields 110 calories, 5 grams of fat, 16 grams of carbs, 1 gram of protein.