Going off of my Mexican Stuffed Bell Peppers last week, I decided to give you guys a side dish that would work with them perfectly.
Sweet potato mash is ridiculously easy to make but I find sometimes it can get a little.. meh. So, I try to add different things to give it a bit more excitement to back my main dish. Fortunately for me, I was playing with some fresh herbs and trying to decipher what combos worked well. This is one of them: Rosemary & Chives.
When my cooking knowledge was a bit non-existent, I used to only consider chives with sour cream and never into or with anything else. Glad I started this blog because I’ve been learning a whole lot!
This recipe may not be over-the-top amazing – which I actually think it is – but it’s just one way to feel like you’re having a different meal. Honestly, that’s exactly what cooking is! I’m learning a lot of recipes are sometimes made of the same ingredients, just cooked differently.
Three words: Etouffee, Jambalaya, Gumbo.
I say don’t use the same flavour combos when you cook, wow yourself constantly – that’s how you really enjoy the foods that you eat and never get bored!
I think you could legit make this in under 20 minutes and maybe that’s pushing it. You can steam or boil the potatoes or if you’re lucky just use some cooked leftovers. Add a little this and a little that and you have a mash that is rich and creamy.
By the by (lol wait, who says that?), I only just learned that a puree and and mash are two different things – thanks to My Kitchen Rules. Can I just say Will & Steve were killing in those final rounds.
I don’t think I could ever be in a cooking competition, the pressure is ridiculous and I actually like to take my time in the kitchen. Plus I have a serious fear of mandolins and I’m not about to use one under a time constraint. You must be having a laugh mate.
- 2-3 Sweet Potatoes (I like the Bushbok ones)
- 1/2 teaspoon of Dried Garlic
- 1 tablespoon of fresh Chives
- 2-3 sprigs of Rosemary
- 2 tablespoons of grass-fed butter (or Coconut Oil)
- 2 tablespoons of Coconut Milk (or Unsweetened Almond Milk)
- Sea Salt & Black Pepper to taste
- Boil or steam you sweet potatoes until soft, however which way you like.
- Grab a good-sized bowl and while potatoes are still warm, begin to mash using a fork or a masher.
- Mix in your butter and milk, adjusting as necessary, till you reach a much creamier consistency.
- Lastly, mix in your herbs, garlic and seasoning until combined. Do your taste tests people!
- Serve with those yummy peppers and enjoy!