Citrus Whipped Sweet Potatoes - a Vintage #RecipeRedux

I love a good baked sweet potato. I'll gladly have one in it's "jacket" any day of the week, but I hate the "traditional" recipes for mashed, whipped, pureed, gratinéed, marshmallow-topped or what-have-you versions of what should, technically, be a rather nutritious side dish. Most of the older recipes, like the one below, contain needless amounts of fat (usually via butter and/or cream) and sugar, some are high in salt, and none of them, in my opinion, taste that good. If I'm going to eat a sweet potato, I'm eating it because I like the flavour of sweet potatoes, not butter and sugar. Besides, adding all that excess to the vegetable negates any sort of good you'd get out of them in the first place, and as a society we all need to learn to live a more "whole" life with less adulterated food.

So this is my dad's girlfriend Martha's recipe for her favourite "holiday" sweet potatoes. At 350 calories, 17.5 grams of fat and 50 grams of carbohydrates per serving, it had better only be on the menu once in a blue moon! Keep in mind that this is a side dish, meaning that when it's served, it's alongside buttered peas and carrots, dinner rolls and a large hunk of roasted meat!

Mashed Silky Sweet Potatoes
serves 4
4 sweet potatoes, peeled and cubed
1/4 cup butter
1/4 cup heavy cream
2 tbsp brown sugar
1/2 tsp sage
1/2 tsp pepper
1/2 tbsp salt
pinch cinnamon

Before adding the green onion and parsley... oops!

While I'm pretty much a purist when it comes to my vegetable dishes (a throwback to the fact that most accoutrements I can't eat), I appreciate that not everybody can deal with "naked" sides. I devised this "redux" of Martha's sweet potatoes during my grandmother's birthday party with the help of my great aunt, a fantastic cook in her own right. Firstly, roasting the cubes of potato instead of the original "boil to death" method preserves more nutrients and concentrates the naturally sweet flavour  of the tubers. A touch of olive oil and blood orange juice replaces the butter and cream, and the whole dish gets a wallop of flavour from garlic both roasted alongside the cubes and minced fresh into the mix with a green onion. Fresh parsley, black pepper and a dash of salt finished up the side, which I pureed in a food processor for presentation (though my personal preference, if I have to have mashed sweets, is skin on and lumpy). They were a hit with everyone at the party - even the kids - and I even heard comments lauding the "lightness" and "flavour" of the dish!

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1. Jane @ The Healthy Beehive - Beet Pomegranate Salad	2. Molded Cranberry Jello Salad from Martha at Simple Nourished Living	3. Regan @ The Professional Palate {Rice Pudding}	4. Cindy @ Nutritionknowhow.org Vintage Recipes
5. Thai Chicken Soup from Alysa @ Inspired RD	6. Karman @NutritionAdventures	7. Alex @ DK: Tuscano Soup	8. Quinoa Mac N Cheese @ Her Split Ends
9. Nancy Granada @ Kindred Kitchen Whole Wheat Low Fat Popovers	10. EA @ The Spicy RD Green Pea Salad w/ Peanuts & Bacon	11. Cheryl @ Cheryl Dietitian - Potato Salad	12. Nina @ What's for eats: Waldorf Salad
13. Chutney-Glazed Stuffed Acorn Squash	14. Meme @ Living Well Kitchen: Maple Pecan Pie Bars	15. Brianne@C&KC - Balsamic Glazed Green Beans	16. Janice & Liz @ Meal Makeover Moms' Kitchen: Green Bean Casserole
17. Off Duty Dietitian - Flourless Mango Lime Cake	18. Min @ Homemade Dumplings	19. Carolina & Jaimie @KidKritics - Garlic Mashed Cauliflower Potatoes	20. Ruta @ Mix it Up: Maple Sweet Potatoes with Bacon and Cranberries
21. Sadie	22. Emma @ Scoop Nutrition - Grilled Asparagus, Haloumi and Basil Olives	23. Heidi @ Foodiemomrd Raspberry Glazed Green Beans	24. Allie@Nutrition Meets Life: Babcia's Mushroom Soup
25. Melissa @ SomeSugarAdded: Roasted Brussels Sprouts with Cranberries	26. Nutrition Budgeteer's Mashed Rutabagas	27. Sarah@IngredientsOfAFitChick	28. Mary @ BrightonYourHealth -Vintage Cucumber Onion Salad
29. Serena @Tsp of Spice - Healthy Green Bean Casserole	30. Holly - Thanksgiving Hummus	31. Ashley @ The Fresh Beet - Waldorf Salad	32. Elana @ The Inventive Vegetarian - Cabbage and Bowties
33. diane@capefearnutrition: New Millennium Mashed Potatoes	34. Jessica @ Nutritioulicious - Baked Mac n Cheese Primavera	35. Chicco@ChompsandNoms - Slow Braised Pork with Mui Choy	36. Amy@macncheesenpeas
37. Marie@eNourishment-Quinoa Stuffed Mushrooms	38. Cranberry Relish without Refined Sugar	39. Tracee Yablon Brenner - Real Food Moms	40. Barley Quinoa Pilaf - Gran Crazy
41. Potato Salad @ Food, Pleasure, & Health	42. Jenna @ Fresh Food Perspectives: Confetti Omelet	43. Susan @ Wish Upon A Dish - Swedish Cauliflower	44. Nour @ Nourition: Lentils with Eggplants
45. Anne @ Simpleandsavory -- Green bean casserole	46. Valerie@ De Pretmeloen - Wortelstoemp	47. Citrus Whipped Sweet Potatoes	48. Jen @ Down-to-Earth Dietitian - Veggie Medley
49. Holly @ Registered Dietitian {Thanksgiving Hummus}	50. Healthy in the Kitchen with Chef Michelle	51. Sue @ HealthyEatingBySue	52. Megan @ Eat, Run, Enjoy: Good Belly Sourdough rolls
53. Kathy & Lauren @ Nutritionbabes Roasted Parsnip & Carrot Soup	54. Angela Marinelli - My Great Grandmother’s Italian String Beans	55. Kara @ Peace, Love, and Food - Broccoli Cauliflower Casserole	56. Meg @ Meg in the Kitchen - Lighter Potato Gratin
57. Robin@robinsbite-Middle Eastern rice	58. JeJe@ God, Food, Run: Chinese Fried Rice	59. Ann @ Nourish & Flourish - Broccoli Casserole	60. Dea@Grainddiction- Fagiolini in padella
61. Tracy

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Citrus Whipped Sweet Potatoes
Serves 6
2 lbs sweet potatoes, peeled and cubed
12 cloves garlic, peeled, divided
1 tbsp extra virgin olive oil
juice of 1 large blood orange
zest of 1/2 large blood orange
1 large green onion, minced
2 tbsp minced fresh parsley
1/2 tsp sea salt
1/2 tsp black pepper

1. Preheat the oven to 450F and line a baking sheet with parchment.
2. Spread the sweet potatoes and 10 whole cloves of garlic out in a single layer and mist with spray oil.
3. Roast 30-40 minutes, stirring once or twice halfway through.
4. Remove from the oven and place into a food processor with remaining garlic, oil, orange juice and zest, green onion, parsley, salt and pepper.
5. Process until smooth.
6. Serve immediately.

Amount Per Serving
Calories: 173.5
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 88.0 mg
Total Carbs: 36.5 g
Dietary Fiber: 5.8 g
Protein: 2.9 g

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