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Loading...Candied Yams: Yum or Yuck?
- Melissa Breyer
- November 21, 2011
- 4:31 pm
- 244 comments
- 5 of 5
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Golden Potato Root Mash
3 cups scrubbed, diced white potatoes
1 cup peeled, diced sweet potato or yam
1 carrot, scrubbed and diced
1 small turnip, scrubbed and diced
1/2 rutabaga, peeled and diced
1 parsnip, scrubbed and diced
3 tablespoons olive oil
1 medium white or yellow onion, diced
1 garlic clove, minced
1 shallot, minced
1/2 to 1 cup milk, half-and-half, or soymilk
Sea salt and freshly ground black pepper, to taste
1. Place white and sweet potatoes, carrot, turnip, rutabaga, and parsnip in a large pot of boiling salted water and cook until very tender, around 30 to 40 minutes.
2. Meanwhile, heat olive oil in a heavy-bottomed skillet over medium heat and add onion, cooking around 10 to 15 minutes until it begins to brown and caramelize. Add garlic and shallot and continue cooking a few minutes until fragrant and softened.
3. Drain the potato mixture, return it to the pot, and smash with a potato masher, adding milk gradually until it reaches the desired consistency. Stir in the sautéed onion mixture with oil, add salt and pepper to taste, and serve hot.
A Care2 Timeless Favorite by Cait Johnson
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Read more: All recipes, Diet & Nutrition, Food, Holidays & Gifts, Side Dishes, Thanksgiving, Vegetarian, marshmallows, sweet potatoes, yams
Melissa Breyer
Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
people are talking
awesome, thanks
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Amen Dave C! Looks like he is teathered too.
Good reminder. Don't forget raisins.
Thank you.
244 comments
+ add your ownI don't like sweet potatoes. I like potatoes to taste of potatoes...not sweet.
I like sweet potatoes... Deep fried in tempura, baked with butter & cinnamon sugar, or as a casserole, but I like with the pecans roasted. Skip the flour. But the occasional marshmallow isn't going to hurt anyone as long as you're not partaking all year around.
Thanks for the wonderful recipes...
I like sweet potatos any way they are prepared...especially with a bit of brown sugar & butter,
Yummy to yams and yuck to marshmellows.
I love my yams roasted with rosemary, thyme, parsley, Olive oil and seasoned with salt and pepper. I'll pass on the marshmellows and refined sugars some people cook with their yams.
marshmallows are yummy not yams
it seems delicious!
With diabetes on the rise in North America, whoever dreamed up this nauseating combo. Sweet potato is a good source of low glycemic carb but to poison it with marshmallow crap........ Well, how idiotic.
Ah, heck -- I just like sweet potatoes-- baked, mashed, in pie, with marshmallows, glazed in ginger sauce, soup, curried. Lovely things they are!
A little of marshmallow wont hurt.
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