Mashed sweet potato is part of my meal prep each week. Sweet potatoes are nutrient-dense starchy vegetables that keep you full. They also are a prebiotic so it feeds the good bacteria in your stomach. Sweet potatoes taste delicious and leafy green vegetables and pork or beef. You can also eat them baked or boiled whole. For my family, I boil 10 lbs of sweet potato and reheat it for at least two meals. I like hot breakfast so that will definitely be one of the meals.
This is a super simple dish to make ahead of time and easily reheats for easy, delicious, healthy meals during the week.
First, peel all the sweet potatoes.
Cut them into half inch slices.
Put the sweet potatoes in a pot and cover them completely with water. Cover the pot and bring it to a boil and then simmer for 30 minutes.
Poor out the liquid in the pot until the liquid is 2 inches below the cooked sweet potato. Save some of the liquid in a bowl in case you want to thin out the mashed sweet potato while blending.
Using a hand blender, blend the sweet potato until smooth. Use the extra liquid in the bowl to make the mashed sweet potato less thick.
One of my favorite ways to eat smashed sweet potato is with sautéed kale and Applegate nitrate and chemical free hot dogs.