Maple Cinnamon Sweet Potatoes

These potatoes are practically dessert, but still very healthy. I usually pair them with a sauteed bell pepper and maple sage breakfast sausage from The Herbivorous Butcher. They pack a lot of cinnamon flavor, so if you are not a fan, you can tone it down or leave it out altogether. I cannot get enough cinnamon.

Fun fact: Sweet potatoes are usually orange but can be a variety of different colors. Today’s potatoes are organic Hannah sweet potatoes, which are creamy white and mild in sweetness.

Ingredients:

1-2 sweet potatoes (1 large or two small), peeled

2 tablespoons olive oil

1 tablespoon maple syrup

1/2 teaspoon garam masala

1/4 teaspoon extra cinnamon (on top of what is in the garam masala)

1/8 teaspoon cayenne pepper

Salt to taste (or not)

1-2 tablespoons non-dairy milk or cream of your choice

First, steam or boil the sweet potatoes. I rough-chopped mine and put them in my rice cooker steam basket for 20 minutes, but you can also bake or boil them whole until they are tender.

While the potatoes are cooking, pour all the other ingredients into your serving bowl except for the milk and stir with a fork until mixed.

Once your potatoes are done, pour them into the serving bowl and mash them with the seasonings. Add non-dairy milk to your desired texture and creaminess. Add a protein and a non-starch veggie to complete the meal.