You might be wondering why the dish above is empty… That’s because these sweet potatoes were so yummy I didn’t get a picture before I ate them! 😀 Ha! But it’s a super simple recipe with 4 ingredients!
5-6 medium sweet potatoes
1 TBSP butter
Salt to taste
1/2 tsp cinnamon (or more if desired)
Wash the sweet potatoes, cut out bad spots & cut the ends off a little. Prick each tator with a fork in several different places. Wrap in foil and bake at 350 degrees for an hour or hour & a half. Take them out and unwrap to poke with a knife and see if they are cooked through.
Peel the sweet potatoes while warm, then place in a bowl and mash with a fork or with the hand mixer. Add the butter, salt and cinnamon. Blend well.
Make the Sweet Potatoes with Lime and Cilantro recipe  (click) on that link for the recipe).  Peel the sweet potatoes and add the lime and cilantro to the potatoes in a dish.
Next: Peel 4 small white potatoes and chop them into smaller pieces. Cook them till they are soft. Mix them with the sweet potatoes and blend with a hand mixer till smooth. You can add some butter and a sprinkle (very small amount!) of garlic salt for taste and blend it in.
YUMMY! I almost like these better than the plain sweet potatoes with lime and cilantro recipe! 😀
Ingredients:
3 medium sweet potatoes
2 tablespoons olive oil
1/2 cup fresh rosemary
1/2 tablespoon caraway seeds
Directions:
1. Preheat oven to 400 degrees.
2. Scrub sweet potatoes under running water and cut into big chunks.
3. Place sweet potatoes in a baking dish and coat with oil.
4. Add rosemary and caraway seeds.
5. Mix all ingredients together.
6. Cover and bake for 50 minutes.
Notes:
• Rosemary and caraway seeds can be substituted with cinnamon and 2 tablespoons of maple syrup or 1 tablespoon of ground cumin and a couple dashes of cayenne pepper.
