It’s that time of year, when you may be craving some ooey gooey silky-smooshie yumminess :). I get it- we all want more comfort foods! My Rosemary Mashed Vegan Sweet Potatoes Recipe will do just that—and not leave you feeling hungry in the process. Not only is it totally plant-based and vegan (avoiding the added digestive strain from heavy meats and dairy), but it’s flavored with one of my favorite herbs: rosemary. Rosemary is believed to be a great source of antioxidants, and is also a digestive aid. Let’s not underestimate what a little herb can do! ;)
Flavor Creators and Enhancers….Herbs
These green gems are the one thing that can change a “eh” plate of food into a satisfying delight. All this without having to add fat, salt or sugar. We can take a simple main ingredient and transform it into a delicious- yet simple- masterpiece.
Let’s not forget that herbs also contain powerful antioxidants, essential oils and important vitamins. They have phytonutrients, which help our bodies fight disease and bolster our immune systems, not to mention our skin and hair—so liberal use of them is a healthy indulgence for sure.
When it comes to choosing fresh over dried, just remember that while a portion of the nutritional value of many herbs may be lost in drying, you will still reap the benefits. Fresh, organic herbs are certainly the way to go (whenever possible), but I do realize that there are always going to be those times when they are simply not available. It is times like these that dried herbs can come in quite handy.
Note: Dried herbs generally have a stronger, more concentrated flavor, so make adjustments to your use accordingly. The typical ratio is three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh rosemary, you need only 1 teaspoon of dried rosemary, since 3 teaspoons equal 1 tablespoon.
One of my favorite reasons for using sweet potatoes is that they are packed with vitamins A, B6 and C. Sweet potatoes are naturally low in sodium, and low in saturated fat and cholesterol.
Bonus: They are also a good source of dietary fiber (making them wonderfully filling) as well as potassium and manganese. They digest super well, and are fantastic to build meals around.
Sweet potatoes are my jam! :) Add this easy, simple and delicious side dish to any meal this holiday season, and don’t forget to throw in the Mushroom Gravy!
Check out the full recipe below…
- 2 large sweet potatoes, peeled and roughly chopped
- ½ cup full fat coconut milk
- 1 sprig of rosemary, de-stemmed and chopped
- sea salt and black pepper, to taste
- Prepare all your ingredients
- Add peeled and chopped potatoes into a medium pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are fork tender, about 5-8 minutes. Drain.
- Heat up the coconut milk into a pot, and add potatoes back in.
- Mash the sweet potatoes with a masher.
- Add in the rosemary, salt and black pepper to taste.
- Place in your favorite bowl and enjoy!
Let me know what you think and don’t forget to add this recipe to your Dinner Recipes Pinterest Board!
All my love,