Guess what? I still have some more of that pumpkin left! Here’s a much healthier alternative to your mashed potatoes. This dish is rich in fiber and vitamins A and C. This puree may help stabilize blood sugar levels in diabetics, according to research on sweet potatoes. It also has a good supply of potassium and zinc, thanks to the wonderfully healthy pumpkin. Yu can use butter instead of olive oil, making this dish no longer vegan. You can also use coconut oil, which would make this dish fluffier and would also give it a wonderful coconut aroma.
Which ways do you modify and healthify your mashed potatoes?
Vegan Mashed Pumpkin Sweet Potato
By October 14, 2011Published:
- Cook: 6-10 mins
Guess what? I still have some more of that pumpkin left! Here's a much healthier alternative to your mashed potatoes. This dish is …
- 2 cups sweet potatoes cubed
- 1 cup pumpkin puree
- 1/2 medium onion finely diced
- 1/2-3/4 cup olive oil
- 1/2 tsp. curry
- 1/2 tsp. maple syrup (optional)
- In a large sauce pan cover potatoes with water. Bring to boil and simmer until potatoes are tender, about 6-10 minutes. Sauté onions in a pan with a bit of olive oil. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan. Drain potatoes, put them in a large bowl. Mash the potatoes up and mix in the pumpkin. Return to pan with onions. Lower heat to the lowest flame possible. Add olive oil, maple syrup and spices. Stir. If you like your mashed potatoes thinner, add a few tablespoons of milk of any kind or water.