When I think about cooking ham for our Sunday dinner I always think about serving sweet potatoes as a side dish. Sweet potatoes are members of the morning glory family. They are considered very nutritious with high levels of Vitamin A, and also Vitamin B, C and fiber. Sweet potatoes are a starchy, sweet tasting root vegetable. Their skins comes in a variety of colors that range from white to yellow, red, purple and brown. The flesh inside can be white to yellow, orange or orange-red. They are grown in tropical climates in the U.S. in North Carolina, California, Mississippi, and Louisiana.
I use fresh boiled sweet potatoes in my Apricot Mashed Sweet Potatoes dish. They are very smooth, fluffy and infused with notes of apricot, cinnamon & nutmeg. They will make a great addition to any dinner. Happy Cooking!
Ingredients
Instructions
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Bring a pot of water and salt to a boil. Peel and chop up 4 fresh sweet potatoes into cubes and add to boiling water. Boil for 10 minutes until soft. Drain potatoes and place in mixing bowl of electric mixer. Add milk, butter, salt & pepper. Beat until smooth. Then, add apricot jam, raisins, cinnamon & nutmeg and beat till blended.
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Spoon whipped sweet potatoes into a greased casserole dish. Bake in the oven at 325* for 20 minutes until lightly browned on top. You can top this dish with tiny marshmallows if you like. Return casserole to oven for 5 minutes and let marshmallows turn lightly brown.
