Sage & Rosemary Mashed Sweet Potatoes

Name: Sage & Rosemary Mashed Sweet Potatoes
Cook time: 30 min
Yield: 4 servings
Ingredients: Sweet Potatoes; Sea Salt; Unsalted Butter; Garlic Cloves; Black Pepper; Fresh Sage; Fresh Rosemary

Recipe by Tina Gravalos

Ingredients

Time

30m

Serves

Sweet potatoes are one of my favourite whole-food carbs. I love that they can be made sweet or savoury. They are packed with antioxidants that support eye health, immune health and respiratory health.

Gluten-Free

Side

Ingredients

4 med

Sweet Potatoes

peeled and cubed

1 1/2 tsp

Sea Salt

2 Tbsp

Unsalted Butter

Garlic Cloves

minced

1/2 tsp

Black Pepper

3 Tbsp

Fresh Sage

finely chopped

2 Tbsp

Fresh Rosemary

finely chopped

Instructions

In a large pot, add the cubed sweet potato, 1 tsp of salt and enough water to cover the sweet potatoes.

Bring the potatoes to a simmer over medium-high heat. Reduce the heat and cook the potatoes for eight to ten minutes or until they are fork tender.

Drain the potatoes and then place them back into the pot. Add the butter, garlic and mix until the butter has melted. Add the pepper, sage, rosemary and mash the potatoes to your desired consistency.

Transfer the mashed potatoes to a serving bowl. Enjoy!

Notes: Refrigerate in an airtight container for up to three days. One serving is equal to approximately 1 cup of mashed potatoes.

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Sage & Rosemary Mashed Sweet Potatoes

Recipe by Tina Gravalos

Ingredients

Time

30m

Serves

Sweet potatoes are one of my favourite whole-food carbs. I love that they can be made sweet or savoury. They are packed with antioxidants that support eye health, immune health and respiratory health.

Gluten-Free

Side

Ingredients

4 med

Sweet Potatoes

peeled and cubed

1 1/2 tsp

Sea Salt

2 Tbsp

Unsalted Butter

Garlic Cloves

minced

1/2 tsp

Black Pepper

3 Tbsp

Fresh Sage

finely chopped

2 Tbsp

Fresh Rosemary

finely chopped

Instructions

In a large pot, add the cubed sweet potato, 1 tsp of salt and enough water to cover the sweet potatoes.

Bring the potatoes to a simmer over medium-high heat. Reduce the heat and cook the potatoes for eight to ten minutes or until they are fork tender.

Drain the potatoes and then place them back into the pot. Add the butter, garlic and mix until the butter has melted. Add the pepper, sage, rosemary and mash the potatoes to your desired consistency.

Transfer the mashed potatoes to a serving bowl. Enjoy!

Notes: Refrigerate in an airtight container for up to three days. One serving is equal to approximately 1 cup of mashed potatoes.