This is a healthy sweet potato recipe that’s vegan and gluten free. But so tasty, everyone will enjoy it!
Sweet potatoes are such a gift. They’re easy to cook. Hard to mess up. Pack great nutrition. And always satisfying!
Give me a few sweet potato fries or mashed sweet potatoes, and we’re instant friends! And if you’re looking to make them a simple vegetarian main, these loaded sweet potato toasts will not disappoint. And if you seek smooth, mashed sweet potatoes for a lovely side, you’ll want to check this one out. I like sweet potatoes…a lot! But rather than playing up their sweetness too much, I like a little more flavor balance. Enter this simple sweet potato recipe.
Why this sweet potato recipe works
This sweet potato recipe is one you make when you want a simple side dish on any given night of the week. Oh, but no one will mind seeing them on my Thanksgiving dinner table either. The key to this sweet potato recipe is in building contrasting flavors. It isn’t so much to tame the sweetness of the sweet potatoes, but to compliment them in a different way–in a way that “wakes up” the taste buds. To create that complex flavor profile, I used a few warm spices–nutmeg, sweet paprika, and a hint of ground cardamom. But the punch comes from fresh ingredients in the form of herbs–parsley and mint, fresh garlic, and chopped scallions.
How to Make this Simple Sweet Potato Recipe
This is literally a 3-step recipe. How simple can we get? First, we cook the sweet potatoes in boiling water, and once they’re nice and tender, we drain and transfer them to a large mixing bowl. Then, while the sweet potatoes are warm, we season with some kosher salt and spices. Finally, we add in the garlic, fresh herbs, and scallions. A generous drizzle of extra virgin olive oil, and a gentle toss to bring everything together. I like to let this dish sit for a few minutes at room temperature before serving.
Prepare Ahead Instructions for this Sweet Potato Recipe
These sweet potatoes can be made a night or so ahead of time. There are a couple of ways to do this. 1- Follow the entire recipe. Let the potatoes cool before storing in a tight-lid glass container. Refrigerate for up to one night. Bring to room temperature before serving. And yes, I do recommend serving them at room temperature if you do prepare them ahead. 2- Cook the sweet potatoes ahead of time, but do add the remaining ingredients. Once the plain potatoes have cooled completely, store in tight-lid glass container and refrigerate for up to 3 days. Bring them to room temperature before you season and add the rest of the ingredients. Which option to choose? The first packs a bigger punch, especially with the garlic and scallions in there If you feel it would be too strong, I’d go for the second option.
More Recipes to Try:
Garlic Herb Roasted Turkey Breast Easy Butternut Squash with Lentils and Quinoa Garlic Rosemary Chicken with Cranberries Olive Oil Banana Walnut Bread 4.8 from 6 reviews
