The weather this week has been horrible. Cold, Grey and gloomy. I feel like we missed fall and it went straight to winter. Is this a Polar Vortex or are they calling it something else, I can’t remember…all I know is the weather is being way too screwy for my tastes. I talked to my friend in New Orleans and she said it was 20 degrees out! 20!!! In New Orleans…
Oh well, at least this weather is putting me into full on winter/holiday foods. For me that means I want things that are warm, hearty and creamy. Soups, stews, baked goods, chili, you get the picture. One of my favorite fall/winter food is the humble sweet potato.
While Robocop and I were doing Whole 30 we ate a lot of sweet potatoes. Maybe too many sweet potatoes. It is a safe assumption that we probably ate them in one form or another four to five times per week. They were our go-to, or surefire meal fix. Needless to say we became sweet potato connoisseurs.
These mashed sweet potatoes are the culmination of our mashed sweet potato experiments. Personally, I have never understood why people feel the need to drown sweet potatoes in butter, sugar and marshmallows. Sweet potatoes are naturally sweet, and delicious, and I have always preferred them in savory preparations as opposed to sweet. This is true in both my everyday life as well as even on Thanksgiving (gasp no sweet potato casserole??? How could I say such a thing!).
These mashed sweet potatoes would be the perfect addition to your thanksgiving meal. They are packed full of sweet potato flavor without being too heavy or sweet.
Local Ingredient: Pastured bacon.