It’s November! I know, I know, thanks for the announcement, Captain Obvious! It just seems like the last time I blinked it was summer, and now we’re already past Halloween and onto the two best holidays of the year – Thanksgiving and Christmas! You know how some married couples spend Thanksgiving with one family and Christmas with the other? That’s kind of the routine I have settled into here and it’s working out quite nicely. I spend time with my Arizona family, my dear friends, for Thanksgiving and then I get to go home to Colorado to spend Christmas with my family. And this year, I’m adding a special bonus extension to my Christmas trip to hop up to Seattle to visit my best friend. It’s going to be the best holiday season yet!
So much celebrating is ahead. And one of my favorite elements of holiday celebrating is the food. Oh, how I love holiday food – turkey, cranberry sauce, rolls, stuffing, and mashed potatoes. I’ve evolved in my mashed potato love over the years. I used to go crazy for the boxed stuff and then I finally realized what I was missing out on with the real stuff. And then I decided to up my potato game even more by using sweet potatoes.
Just like regular potatoes, peel ’em and cut ’em into big chunks, then cover them with water and bring them to a boil.
Dump the good stuff in and keep on mashing until your desired consistency. I think I make them differently every time I whip them up. Sometimes I like them with big chunks, sometimes little chunks, and sometimes I like them super smooth, depending on my mood.
These pair well with just about anything! I’ve served it alongside of roasted pork tenderloin medallions, baked chicken breasts, pot roast, and turkey spinach meatloaves. I would even venture to guess that Charlie Brown would have appreciated a side of this next to his toast, popcorn, pretzels, and jelly beans.
20 minPrep Time
15 minCook Time
35 minTotal Time
- 4 large sweet potatoes, peeled and cut into large chunks
- 1/2 c. almond milk (original)
- 1/4 c. maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 to 1 tsp salt
- Place sweet potato chunks in large pot and cover with cold water.
- Place the pan over high heat, bring to a boil, and boil for 15-20 minutes.
- Drain and return potatoes to pot. Add the remaining ingredients and mash potatoes to desired consistency.