Monday, February 25, 2019

Mashed Sweet Potatoes and Roasted Broccoli

Hi All - my first night home in a long time. I wanted comfort food and I wanted to use what we had in the fridge & pantry: broccoli and sweet potatoes. So I chose Garlic Mashed Sweet Potatoes with Coconut Milk and Garlic (p. 317) and Roasted Broccoli (p. 285.)

Each was easy prep - peel and chunk the potatoes, slice the broccoli and peel the stalks.



The potatoes were cooked in coconut milk, 1 minced garlic clove and a dash of red pepper flakes. The broccoli was tossed with EVOO, s&p, and a little sugar. (SUGAR!)

The broccoli did brown nicely but I thought I tasted sugar; Vaden didn't taste it. I thought the coco milk made the potatoes too sweet. Vaden didn't. Vaden's dinner was served with store-bought (gasp) meatloaf and mine was served with a Quorn chicken patty.



I would not make either recipe as written again.

And just for fun - here I am eating a Wellfleet oyster last night in Boston where I was visiting granddaughter Sarah.




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2 comments:

  1. BruceMarch 1, 2019 at 6:47 AM

    So you said you would not make either recipe as written...what would you change? Were there flavors or techniques that you would keep?

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  2. Ginger SwopeMarch 3, 2019 at 9:40 AM

    Bruce - I would not add sugar to either the sweet potatoes or the broccoli. Actually, I prefer sweet potatoes mashed the old-fashioned way: simmered in water, mashed with a little milk, butter, and s&p.

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