Friday, May 10, 2013

Make Ahead Sweet Potatoes

...To go with supper any day of the week.

I really love sweet potatoes that are peeled, chopped, and roasted in coconut oil and seasonings like these.

But sometimes I don't want to peel and chop, and I need a no-brainer.

So, here are the steps to my shortcut.

I start this process when I get home so that they bake while I get the rest of supper ready.

1. turn on your oven to anywhere from 350 on up, depending on how fast you want them to bake
2. wash the potatoes (probably not required, but I do it)
2. poke each one a bunch all over with a fork
3. put them all on a pan and bake (I use my stoneware cookie sheet.  Sometimes they ooze.)
4. you an smell them caramelize a bit as they bake
5. I take them out of the oven when they are plenty soft to the touch
6. let cool a little so you don't torch your fingertips
7. when handle-able but still hot, slice in half
8. squeeze the innards out into a bowl (I use my kitchen aid mixer for the mixing, but you could do it by hand.)
9. add coconut oil (or butter) and spices (For 3lbs. of potatoes, I use 1/2 t. each of salt, pepper, dried onion, garlic powder, and chili powder.)
10. mash, mix, and serve

The bonus is they are easy to put in a bowl and keep for a day or two in the fridge, or stick in the freezer for awhile!

Who has that color of towel?  Oh wait, I do.   I might move it to the cleaning rags basket right now.

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