Ginger Mashed Sweet Potatoes

The holidays are nearing and I hope to get as many recipes as possible posted between now and then. Let's hope my health can cooperate this time :)

If you have allergies, you already know that it's tough to visit with people when food is involved. For peace of mind and ease of organizing I generally bring all, or most, of the food for the event. At the very least I will bring food for myself. To those of you who do not have allergies this may seem like overkill, but to me, it keeps my sanity.

I'm sure that a lot of you follow similar rules, which means that holiday cooking can be extra busy for you. I hope that this recipe for Ginger Mashed Sweet Potatoes cuts down on some of your busy-work as you prepare for the holiday festivities. This recipe is delicious - the citrussy zing of fresh ginger pairs so elegantly with the rich, buttery sweet potatoes. This is so simple, and easy to prepare. It can even be made in advance and re-heated - it may even be better that way because the flavours have time to meld together. I'm sure that you and your friends and family will love this addition to your holiday meals.

Ginger Mashed Sweet Potatoes

4-5 medium-sized sweet potatoes (preferably organic, see notes)
About 2-3 thumbs of ginger (3-4 tbsps once grated), or to taste
Salt and pepper
2-4 tbsps of light tasting oil of your choice, I used sunflower oil (optional)

Preheat oven to 400˚F/204˚C. Cover a baking sheet with parchment paper. Prick your sweet potatoes in several places with a knife or a fork and place on your baking sheet. Bake in the oven for about 45 minutes, or until soft. Cool sweet potatoes until they are easy to handle. In a medium or large bowl, scoop out the flesh of the sweet potatoes. Finely grate ginger and add to sweet potatoes. Mash together with a fork or potato masher until combined. Add oil, if using, and mash until desired consistency is reached. Season with salt and pepper. Serves 4-6.

 Alterations:

- If you are allergic to sweet potatoes, you may want to try using squash instead. I have not tried this, but imagine that it is equally as delicious.

- If you are allergic to ginger simply omit, or replace with a different spice of your choice. I think some ground cinnamon would also be delicious.


Notes:

- I suggest that you try to find organic sweet potatoes. I try to buy organic when I can, but I am on a tight budget so I have to pick and choose which foods I purchase organic. I have found that some foods are incredibly improved upon if they have been grown organically and sweet potato is one of them. We even eat the skin of organic sweet potatoes, it will give you some extra fibre too - although not in this recipe!

- If you want to make these in advance simply refrigerate them and re-heat once you are ready to serve. I find that they keep well for 5-7 days, if they are not eaten up already! Alternatively you could also bake the sweet potatoes in advance and refrigerate them in their skins, then mix everything together another day.

- If you are cooking something else in your oven at a different temperature you can probably bake your sweet potatoes at the same time. I have baked them at anywhere from 375˚F/190˚C - 450˚F/232˚C, although the baking time will differ so keep an eye on them.

- If you love the combination of sweet potato and ginger, try my Sweet Potato Fritters!

I have linked this post to: Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesdays, Health 2 Day Wednesdays, Allergy Friendly Friday, Freaky Friday, Living Well Blog Hop . Check out the other great recipes posted there!

*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different.  If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing.