Let me get straight into the recipe today. It’s mashed sweet potato … Indian-style: with my new favorite spice, garam masala. I love Indian food, and recently, I’ve been thinking of creative ways to make Indian dishes in a healthier way. A lot of times, that involves cutting down on the amount of oils and butters (of which I’m not using any nowadays anyway). And more recently, I’ve been using more spice than usual for that extra oomph.
This recipe, taken from The World’s Healthiest Foods Cookbook, is super easy and straightforward. All you need are a few staple ingredients.
Anyway, so here are the ingredients you need:
- 2 large organic sweet potatoes, mashed
- 2 tablespoons fresh orange juice, squeezed at home
- ½ teaspoon garam masala
- 1 tablespoon extra virgin olive oil
- Himalayan sea salt and white pepper, to taste
- Optional: I also added a tablespoon of umeboshi vinegar for a little tartness, but you may choose to omit this.
I always make sweet potatoes when I want to feel like I’m cooking, but I’m really not. Let me explain: Sweet potatoes take about 45 minutes to bake in 375 degree oven, and they smell amazing while they’re baking. So I usually stick ‘em in the oven, then go frolic in the green pastures for 45 minutes (i.e. clean up the living room or catch up on emails), then come back to pull ‘em out. Many times, we don’t even mash them or add anything to them – we straight-up eat them while they’re hot. Hot sweet potatoes. If we don’t end up eating them that night, I wrap in foil and add them to a parfait or an oatmeal mix in the morning. Delicious.
And did I mention that they’re really healthy too – one serving supplies the body with ~250% of the DV of Vitamin A, 30% DV of Vitamin C and 15% of DV of manganese. Just sayin’.
But the other day, we had a friend coming over, so this line of thought ran through my head: “If I serve straight-up whole sweet potatoes, this person is totally going to think I didn’t expend any effort in the preparation of this meal. So, I need to mash them. And add spices. That way, my dinner table spread will look more legit. It took less than 3 minutes to prepare after the potatoes have baked. Peeled ‘em, added all the condiments (are they still condiments if they’re blended?!), then blended them in my trusty bullet-like blender.
Man, I need a Vita-Mix. Anyone wanna donate one to me?
So here’s the final production – my mashed, blended work of art. I have to say, it actually looks cooler than the one on George M’s site. (Maybe he needs a food photographer? Hint, hint I joke)