Mashed sweet potatoes have been a serious go-to item on our dinner menu lately since we’ve been trying to seek out more anti-inflammatory foods. One of the biggest problems Brandon has been struggling with as he goes through his withdrawals from quitting Klonopin has been digestive inflammation. It’s crippling and there have been days he could barely get up or move around the house. Diet plays a huge role in how he feels so anti-inflammatory foods have been making an appearance in every meal. These savory mashed sweet potatoes whip up in about 15 minutes (crazy, right?) and are seasoned with garlic and turmeric which are both also great for fighting inflammation. I’m not having belly issues at all but I still devour these, they’re just that tasty! Plus, sweet potatoes.
We eat a lot of sweet potatoes around our house which you can probably figure out by looking back through other recipes we’ve shared like these sweet potato rounds with a praline pecan crumble or this sweet potato casserole. There’s also this sweet potato loaf and 60+ other ways to make sweet potatoes.
Did I mention we love sweet potatoes?
The point is, they are dang delicious and we’ll always find a way to eat them as often as possible. I know people that only eat sweet potatoes at Thanksgiving and I just cannot understand how (or why) that happens. They are so good! Plus, they are good for you and as an anti-inflammatory food, you should be eating them often.
These mashed sweet potatoes are cooked with turmeric (which has a ton of great health benefits) and garlic which ups that anti-inflammatory factor. They are both pretty powerful seasonings so remember that when you’re making these! A little seasoning goes a long way and you don’t want to overpower the sweet potatoes. You’re also going to be using vegetable broth so, you know, show a little restraint and follow the recipe even if it doesn’t seem like enough.
We’ve been eating these mashed sweet potatoes at least once or twice a week as either a side dish or the base of a veggie bowl. We use them instead of rice because I get so sick of rice! It feels like it’s in everything these days. Anyway…on to the recipe and I hope you enjoy them!
- 2 large sweet potatoes
- 1 tbsp extra virgin olive oil
- 1 1/2 tsp ground turmeric
- 1 tsp minced garlic
- 2 cups vegetable broth
- salt and pepper, as desired.
- Heat olive oil in deep skillet over medium-high heat. Cut sweet potatoes into 1/2 cubes and add to pan. Add turmeric and garlic, stir until potatoes are well covered.
- Add 2 cups of vegetable broth and reduce heat to low. Simmer for approximately 15 minutes until all liquid is absorbed and the sweet potatoes are soft and mashable.
- Transfer sweet potatoes to a mixing bowl and mash well.
- Serve seasoned with salt and pepper, if desired.
If you make them, tag @honeyandpineco on Instagram. I wanna see!
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