Desperation recipes are the best. When you throw all caution to the wind when it comes to actually creating something that could be considered food, that’s exactly when some magic usually ends up happening. Much like the roasted walnut and avocado pasta I was forced to whip up a while back, this recipe came from my unwillingness to head to the grocery store, some left over sweet potatoes, and my need to fit fresh rosemary into every dish possible lately. I bought one of those rosemary Christmas trees that you can find at the store around this time, and it’s been amazing how much that little thing put me into the Christmas and/or cooking mood. I am a crazy food lady though. I don’t know if it’s that I have such low expectations when I start to create a desperation recipe, or if it really is just that good, but I couldn’t handle how much I wanted to eat a bazillion cups of this stuff! For someone who has been living without butter for a couple months now, that ghee added a crazy creamy and buttery flavor that was out of control. Really. The mix of fresh rosemary with anything sweet and salty is a flavor combination that can do no wrong, if I do say so myself. These creamy rosemary mashed sweet potatoes would make a great side dish for any holiday meal, or a light lunch for any day of the week. Or both—definitely both.
One sweet potato
One Tbs finely chopped fresh rosemary
One tsp ghee (or butter if you eat dairy)
Fourth of a cup unsweetened almond milk (or milk if you eat dairy)
One Tbs maple sugar
Salt and pepper to taste
Chop the sweet potato into 1-2″ chunks and place in boiling water. I keep the skins on the sweet potatoes for a nice consistency when these are mashed—or out of laziness, you can decide that one.
Boil for about 15-20 minutes. You’ll know the potatoes are done when you stab them with a fork, and you can start to tell that they would mash up easily.
Strain your potatoes and place in a medium sized bowl with the rest of the ingredients.
Mash with your preferred utensil—I used a fork