Among my favorites of the orange foods is the sweet potato. Don’t let the rich, sweet flavor fool you, this variety has a lower glycemic index than regular potatoes and packs a nutritional punch of beta carotene and vitamin c. Just like regular potatoes, sweet potatoes can be served mashed alongside a favorite roasted meat. Here are a couple versatile ways you can prepare mashed sweet potatoes to complement your meal.
Orange-Basil Sweet Potatoes
About 2.5 pounds sweet potatoes (2 large)
1/2 cup orange juice (unsweetened, no pulp)
1 tablespoon finely chopped basil or 1-1/2 tsp. dried basil
kosher salt to taste
Peel sweet potatoes and cut to a large dice (about 1-inch cubes).
Steam for about 20-30 minutes until fork tender.
Mix in other ingredients.
If you want more orange flavor, you can add 1/2 tsp. of orange flavor (natural) or orange zest to bump up the citrus.
Honey-Chipotle Mashed Sweet Potatoes
3 lbs. sweet potatoes, peeled and cubed in 2-inch cubes
1 tbs. honey
1 tbs. brown sugar
1 tbs. olive oil
1⁄4 cup half and half
2 tbs. butter
1 canned chipotle pepper with 1 tbs. of the adobo sauce it comes in, chopped
(note that is one pepper from the can, not one can! Very hot.)
Heat oven to 400° F.
Toss the potatoes with the oil, salt, honey and brown sugar. Roast in the oven for about 40 minutes until fork tender. Mash the potatoes with the half and half and the butter. Add the chopped chipotle and 1 tbs. sauce. The texture will be coarser than mashed potatoes because of the roasting, but the flavor is worth it.
Find seasonal recipes for all of your CSA produce at The Expatriate’s Kitchen, http://expatriateskitchen.blogspot.com