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Sunday, 11 July 2010

Mashed Sweet Potato with a KICK!

I'm definitely a carb girl...but even more so a potato girl! I love potatoes any which way they come. However, I'm on a huge fitness kick at the moment so I have banished my mashed potatoes until the day comes that I can wear a bikini with pride! However, apparently, according to Weight Watchers one sweet potato is only 3 points which is not too bad. Now plain old mashed sweet potato is good but I've made it even better.

I was watching a cooking program the other night and the chef was talking about infused oil and I thought what about making a bit of infused oil to run through my sweet mashed potato?!?! I had plenty of extra virgin olive oil in the cupboard, I had a bit of butter, some fresh rosemary and my trusty dried chili flakes would this work? Would this lift my sweet potato to higher heights? Oh yes!

This side dish was so easy to make (I'm sure I say this in every blog entry I write!), it was quick and it gave the mash such an amazing kick. It ROCKED!

I served my mash along side a grilled piece of juicy rib eye and some grilled asparagus.



3 x small sweet potatoes or 2 large
2 x tablespoons extra virgin olive oil
1 x tablespoon of butter
1 1/2 tablespoons of freshly chopped rosemary
A sprinkling of dried chili flakes to your liking


Peel and chop the sweet potatoes into chunks. Place in saucepan, fill with cold walter and put on the boil. Potatoes will be ready when easily skewered with a fork.

While the potatoes are boiling, finely chop your rosemary and gather together the remainder of your ingredients.

Once potatoes are soft, mash until smooth. Place lid on to keep warm while you make your oil.

Heat a small fry pan on high heat. Once hot, add oil, butter, rosemary and chili flakes. Flash fry for about a minute.

Pour oil into sweet potatoes and stir through. Serve immediately as a side dish.

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