With November being Diabetes Awareness Month, it is timely for us to take a good look at the quality of the food we eat and how we could be harming our bodies.
Sweet potatoes are low fat with plenty of complex carbohydrates, fiber and beta-carotene to fuel our bodies. However, the method of cooking greatly impacts their healthfulness; a boiled sweet potato has half the glycemic index of a baked sweet potato (46 GI vs. 94 GI), making it drastically healthier.
This mash is fragrant with fresh sage and is a wonderful alternative to mashed potatoes.
Sweet Potato & Turnip Mash with Sage Butter
From Eating Well
6 servings, about ½ cup each | Active Time: 20 minutes | Total Time: 40 minutes
Ingredients:
- 1 pound sweet potatoes, peeled and diced
- 8 ounces turnips (about 2 medium), peeled and diced
- 3 large cloves garlic
- 30 fresh sage leaves, divided (12 whole, the rest cut into strips)
- 2 tablespoons butter
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon coarsely cracked pepper
Preparation:
- Place potatoes,
turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. - Bring to a boil.
- Reduce the heat to medium-low, cover and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain.
- Return vegetables to the pan and keep covered.
- Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
- Pour the sage and butter over the vegetables and smash with a potato masher.
- Stir in salt and pepper and serve.
