A favorite of some, a mystery to others, the sweet potato is a nutritional powerhouse long under-appreciated by the mainstream. Sweet potatoes are an excellent source of beta-carotene, vitamin C, copper, and several B vitamins. They also contain digestive-health-promoting fiber, potassium, and phosphorus.

Luckily more and more people are getting on the sweet potato band wagon. While delicious on its own baked or steamed with a drizzle of cinnamon-sugar or maple syrup, there are many ways to use this delightful vegetable. Cook as you would a regular white potato and use instead for healthful results.

This recipe takes a classic comfort food and switches up the ingredients to create a new classic that’s far more nutritious and healthy. Small swaps can lead to big results, and can introduce your taste buds to whole new worlds. Starting small is a good way to slowly introduce someone (or yourself) to a new flavor without being overwhelming.

I use half white and half sweet potatoes for the topping here, and create my own creamy filling to keep the fat content in check. Stuffing as many extra veggies as possible in is also a great addition.

Ingredients:

• 2 sweet potatoes
• 2 regular potatoes
• 1 cup shredded cooked turkey or chicken
• 1 16oz bag of frozen mixed vegetables
• 1/2 cup soy/almond milk
• 1/2 cup sour cream or plain greek yogurt

Step 1: Dice your potatoes into small chunks. Bring a large pot of water to a boil, and simmer the potatoes for 10-15 minutes, until soft. Drain, and mash together.

Step 2: Spray an oven-safe pan, and add the frozen mixed vegetables. You could microwave and thaw them first if you have time. Add the milk, sour cream, and turkey and mix well. Leave the turkey out if you’d like a vegetarian dish.

Step 3: Cover the veggies with the mashed potatoes. Pop into the oven at 350 for 45-60 minutes. Cook longer if you didn’t thaw the veggies first, less time if using fresh chopped veggies that are dry.

Scoop out a helping and season as you wish. The sweet potatoes do live up to their name and will add a slight sweet taste to the dish. I think just about any mix of veggies would work here, but I especially liked the broccoli/cauliflower and zucchini. This dish has tons of healthy nutrients and minerals with very little fat.

 

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