by Kathleen Richardson

Created on: September 05, 2008   Last Updated: April 04, 2011

Mashed sweet potatoes are a delicious change from the traditional white potatoes. Serving both at your holiday meals will give your family and guests a choice, although most people will want to try both just to see the differences.

Sweet potatoes are long and tubular with skin color similar to a baking potato and insides that are off-white, almost cream colored. In this recipe, mashed sweet potatoes are mixed with mashed orange-fleshed yams to create a colorful, extra-nutritious treat for your holiday table.

MASHED SWEET POTATOES and YAMS

(makes four 1/2-cup servings)

Ingredients:

1 sweet potato (at least one-half pound)

1 yam (at least one-half pound)

1 heaping tablespoon diced roasted red peppers

1 tablespoon diced scallions

2 tablespoons butter (divided)

Salt & freshly ground black pepper to taste

Fill a bowl with cold water. Peel sweet potato and yam, dipping the sweet potatoes into the water as you peel. Sweet potatoes tend to get brown spots when peeled and left exposed to the air (though it doesn't alter the taste). Cut the sweet potato and yam into large chunks, 5-6 each.

Place in separate pots, with approximately 1-inch of water in each. Cover and after they come to a boil, lower heat to a simmer.

While sweet potatoes and yams are cooking, remove butter from refrigerator to soften slightly. Dice roasted red peppers (available in jars at the supermarket) and scallions.

Cook sweet potatoes and yams just until fork tender.

The sweet potatoes will cook in about half the time of the yams. While the yams finish cooking, drain the sweet potatoes and add 1 tablespoon butter, diced peppers, salt and pepper. With electric mixer, beat until light and fluffy, in the same pan used to cook them. Cover pan and set aside.

Drain cooked yams and add 1 tablespoon butter, scallions, salt and pepper. With electric mixer, beat until light and fluffy, in the same pan used to cook them.

Heap yams in serving bowl. Top with scoops of sweet potatoes. Swirl a large spoon through the mixture in order to "marble" the yams and the sweet potatoes just as you would a marble cake. This creates an attractive, colorful pattern and allows you to taste the individual flavors.

This recipe can easily be doubled or tripled.

Learn more about this author, Kathleen Richardson.
Click here to send this author comments or questions.