herbed sweet potato mash
Ingredients:
2 small baked or boiled sweet potatoes, skins removed
8-12 sage leaves, washed and finely chopped
1 tsp Ghee or butter, melted
1/2 tsp salt
1 Tbs maple syrup
1/2 scant cup nut, coconut or whole milk
Mash the cooked sweet potatoes with a fork or potato masher and put in medium bowl. Add the rest of the ingredients and whip.
This recipe can be made with a combination of herbs or a substitute for the sage leaves. I used the sage leaves because that’s what was growing in my container garden. Fresh thyme would be good in these too. I find that fresh herbs have a milder flavor than dried so you can use more; plus, I find the flavor profile more complex.
As you can see from the thumbnail, I used these potatoes as a bed for a piece of grilled mahi-mahi and served with sauteed yellow squash. To tie the 2 veggies dishes together, you could add more chopped sage leaves (or whatever herb you used in the sweet potato mash) to the squash.