Pineapple Sweet Potato Mash




I go through cycles when I like savory sweet potato dishes and other times when I live sweet "sweet" potato dishes.  I guess now is a sweet one because I made these and love them.  I used pineapple instead of the orange recommended by Rachel.  The reason is simple.  I had an open jar of pineapple preserves.  Another example of what is in the refrigerator or cupboard dictating what we eat.  It does work out well.


Pineapple Sweet Potato Mash  (adapted from Rachel Ray

 Ingredients:

 2 1/2 - 3 pounds sweet potatoes, peeled and cut into chunks
1/2 - 3/4 cup  vegetable broth
1/4 - 1/2 cup pineapple preserves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons thyme, 

Method:

 Place the sweet potatoes in a large pot and cover with cold water by at least an inch.

 Place over medium-high heat and bring to a boil.

 Turn the heat down to a simmer and cook for about 15 minutes, or until the potatoes are tender and pierce easily with a fork.

 Remove water from the pot and return sweet potatoes.

 Start to mash the potatoes with a potato masher or a wooden spoon, then and add the chicken stock, preserves, cinnamon, nutmeg, thyme.

 Linked to: Foodie Friday with the Seaman Mom    Foodie Friends Friday    The Weekend Social

Comments

  1. UnknownFebruary 5, 2015 at 8:10 AM

    Love pineapples in savory meals, it's so delicious and exotic.

    Deep house cleaning Wimbledon

    ReplyDelete
  2. DIMPLEKHADIFebruary 7, 2015 at 4:55 AM

    Hmmmm.... delicious!
    kindly follow my blog back
    New post now on blog
    http://dimplekhadi.blogspot.com/2015/02/review-beddinginn.html

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more