Friday, October 16, 2009

Enjoy Sweet Potatoes With A Heart-Healthy Twist

(NAPSI)-This holiday season, you can use olive oil to give your dishes a dose of heart-healthy monounsaturated fats without sacrificing taste.

For a lighter and more flavorful alternative to candied yams and other marshmallow-topped sweet potato dishes, try Mashed Sweet Potatoes. This twist on the comfort food favorite combines cardamom, fresh ginger and grated orange peel for a sweet-savory flavor. It uses olive oil instead of butter for a creamy consistency. And a crunchy baked topping of cinnamon breadcrumbs helps to ensure that even picky eaters will enjoy a healthy dose of the sweet potatoes' vitamins A and C. Holiday meals don't have to be elaborate to be festive and satisfying.

Mashed Sweet Potatoes

Prep. Time: 50 minutes

Cook Time: 57 minutes

Total Time: 1 hour, 47 minutes

4 large sweet potatoes (about 5 lbs.), peeled and quartered

Extra-light olive oil for greasing casserole

¼ cup olive oil

1 medium onion, chopped

2 to 3 tsp. grated fresh gingerroot

¼ cup pure maple syrup

1 egg

2 Tbsp. grated orange peel (approx. 2 oranges)

1 tsp. salt

1 tsp. cinnamon

½ tsp. cardamom, optional

⅛ tsp. cayenne pepper

2 slices cinnamon bread, torn into 1-inch pieces

2 tsp. extra-light olive oil

Place potatoes in Dutch oven with enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and simmer 15 to 25 minutes or until tender. Drain well in colander; place in large bowl; set aside.

Heat oven to 350° F. Lightly grease 2-quart casserole with olive oil. In medium skillet or saucepan, heat olive oil over medium heat. Add onion and gingerroot; cook and stir until tender.

Lightly mash potatoes with spoon or potato masher. Add onion mixture and remaining ingredients except cinnamon bread and 2 tsp. olive oil. For smoother consistency, beat with mixer to blend. For a chunkier mixture, mash with potato masher or wooden spoon to blend. Spoon into prepared casserole.

In food processor or blender, process bread pieces until completely chopped. Blend in remaining 2 tsp. olive oil. Sprinkle over potato mixture.

Bake 35 to 45 minutes or until lightly browned and thoroughly hot.

Makes 16 to 20 servings.

For more recipes, as well as additional information about olive oil, visit

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