Wednesday, October 12, 2011
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Mashed Sweet Potatoes with Beets

Holy pink deliciousness! These mashed sweet potatoes with beets are amazing. And just LOOK at that color! The cooked green onions on the top really enhance the flavor of the mashed sweet potatoes and beets.

Hubby ate these in his lunch for a couple days. He said some of the guys at work asked him quite a few questions about the pink food… We both really liked these and I can’t wait to make them again.

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!


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Mashed Sweet Potatoes with Beets

Yield: Serves 6

Ingredients:

3 medium sweet potatoes
2 medium beets
1 cup 0% fat greek yogurt
salt and pepper to taste
1 bundle green onions
1 Tbsp butter

Directions:

Preheat oven to 425. Cut potatoes and beets into large chunks. Place on a baking sheet and bake for 45 minutes or until tender.

Place potatoes and beets in a bowl and mash with a potato masher. Stir in the yogurt and salt and pepper.

Chop the green onions and sautee with the butter in a small pan.

Top mashed sweet potatoes and beets with green onions. Taste and adjust seasoning if necessary.

Recipe adapted from Sprout and Pea

Power of Pink, Side Dish
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8 Responses to “Cilantro Chicken Burgers”

  1. #
    1
    Jenny — March 19, 2010 at 12:09 pm

    I’m planning to make these tonight! They sound so good!

  2. #
    2
    Momma Bean — March 19, 2010 at 12:19 pm

    I love anything with cilantro in it! Thanks!

  3. #
    3
    Brisbane Baker — March 19, 2010 at 12:37 pm

    WOW, what a great combo! I will definitely be trying these some time soon!

    Check me out!

    http://www.brisbanebaker.blogspot.com

  4. #
    4
    yumventures — March 19, 2010 at 1:00 pm

    I love Cara’s blog too! These look delish, I love the drunken peppers too!

  5. #
    5
    Cara — March 19, 2010 at 3:22 pm

    Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!

  6. #
    6
    Suzi — March 27, 2010 at 1:46 pm

    These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!

  7. #
    7
    Jen — March 28, 2010 at 4:01 am

    Suzi,

    The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.

  8. #
    8
    aimeeher — April 1, 2010 at 7:24 am

    I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?

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