Mashed sweet potatoes are an excellent source of beta-carotene (a vitamin A precursor) and have a delicious sweet taste. They make a great side dish as a replacement for regular mashed potatoes, and they’re a great baby food.
In the past I made liberal use of canned pumpkin puree for many recipes, but I’ve recently switched to home canned mashed sweet potatoes. As a replacement for pumpkin puree, mashed sweet potatoes have slightly less beta-carotene but a lot more sweetness. To prepare the potatoes, I simply buy ten to fifteen pounds of sweet potatoes, peel them and cook in a pressure cooker. Then I mash them, put them and mason jars and can them for long term storage. I then use the canned mash in several recipes including the following:
Sweet Potato Berry Blend
Ingredients:
-1/2c frozen strawberries
-1/2c frozen blueberries
-1/2c frozen cherries
-1/2c sweet potato mash
-1c Total Cereal
-1-1/2c whole milk
-50ml of 100% Whey Protein Powder
-1/2 tblsp cocoa powder
Directions:
Combine all ingredients in a blender and blend. Makes about 1 liter. Excellent nutrition.
Sweet Potato Bread/Pizza Dough
Ingredients:
-2 eggs
-1/2c sweet potato mash
-1/4c peanut butter
-1/2 tsp salt
-1c whole wheat flour
-1c bleached white flour
-1 tsp bread machine yeast
Directions:
Combine wet ingredients and mix into the flour to form dough either by hand or with a bread machine on the dough cycle. Good nutrition, but this is intended to be more of an energy food. Allow the dough to proof rise for an hour, punch it down and then shape and bake as desired. This bread has a slight peanut flavoring, but is good for most anything one would use bread for.
