This gluten free sweet potato recipe was made from an error. My husband went grocery shopping. Big mistake! Huge! I asked him to pick up some sweet potatoes for my mashed sweet potato recipe and neglected to tell him I wanted the red ones. He came back with yellow sweet potatoes, a cross between a regular potato and red sweet potatoes or yams. The yellow ones are not as sweet and I could not use them in the recipe I had in mind. I had to find a use for them. Oh well, yet another challenge for a new recipe, gluten-free, of course!
You can mash sweet potatoes, fry them, make au gratin potatoes or any other regular potato recipe of your choosing, though it will be just a tad sweet. You can follow any yam recipe, as well. I elected to mash them but to dress them up a bit. I hope you like this recipe. I served it with a nice beef roast.
Mashed Gluten Free Sweet Potato Recipe
Yellow sweet potatoes make wonderful mashed potatoes when seasoned correctly, and they're lower in carbs than regular potatoes. May be made dairy-free.
- 2 pounds yellow or red sweet potatoes
- Water, for boiling
- 1/2+ cup yellow onion, chopped finely
- Extra virgin olive oiling, for sauteing
- 1/8 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 3/4 cup cheddar cheese, shredded, loosely packed (or Follow Your Heart or Daiya Vegan Cheese) (optional)
- 4 Tablespoons butter (or your favorite spread)
- 2 tablespoons milk (or dairy-free substitute)
- White pepper (black will work too), to taste
- Fine sea salt, to taste (if not using cheese)
- Cut ends off sweet potatoes; peel; and cut into 1" cubes (as evenly as possible).
- Add potatoes and enough water to cover them; bring to a boil; low to simmer and cook until tender, about 40 minutes.
- While the potatoes are cooking, saute onion in a pre-oiled, preheated skillet until translucent; add garlic powder and nutmeg on top of onions; stir and saute for another 30 - 60 seconds; set aside.
- Add cooked potatoes to food processor; add cheese (if using), butter, milk, onion, and pepper on top. Pulse until creamy and no remaining chunks are left. Taste; add salt and more pepper, if needed.
Allergens will vary depending upon the cheese and milk you use. Many vegan cheese contain soy; some spreads contain corn, etc.
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