1 tablespoon brown sugar
1/4 cup heavy whipping cream
1.5 teaspoons cinnamon
Salt and pepper
Place sweet potatoes in a sauce pot and cover with cold water. Bring to a boil and cook until tender. Drain the water and keep sweet potatoes in the same pot. Place it back on the burner and turn heat to low to remove any excess moisture.
Beat sweet potatoes with an electric mixer, making sure not to over mix. If the skin was left on they will be a little lumpy.
Add vanilla, brown sugar, whipping cream and cinnamon. Adjust taste with salt and pepper. Serves four.
Sweet Potato and Black Bean Stew
1 tablespoon chili powder
10 ounces diced onions
1/4 cup vegetable oil
2 teaspoons cumin
1.25 pounds diced sweet potatoes
4 cups black beans
1.25 cups orange juice
1.5 cups low-sodium vegetable broth
1.5 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
5 ounces frozen Swiss chard or spinach, thawed, or 1 pound fresh greens
In a large pot, saute onions in oil. Add sweet potatoes, black beans, liquids and spices and cook until tender. Add greens and simmer another 10 minutes. Serves 10.