What is it?
It’s a sweet potato mash.
It’s a mash, right?
Yes, a mashed sweet potato.
In fact, it’s been around for centuries.
Mashed sweet potatoes are not only the stuff of holiday cakes, they’re also a popular summertime appetizer and a quick snack.
They’re also packed with fiber and vitamins.
But what are they?
A mash is a mash of sweet potatoes with water.
You can use any sweet potato in a recipe but there are a few key differences between the different types of sweet potato that make them unique.
Sweet potatoes are full of healthy fats and nutrients.
Most of the vitamins and minerals in sweet potatoes come from fat.
This is because sweet potatoes contain starch, which is rich in fatty acids.
Starch is a source of energy.
Sweet potatoes contain high amounts of omega-3 fatty acids, which are thought to be good for health.
Many people think that if you eat a lot of sweet, you will get lots of omega 3 fatty acids in your diet, but that is not true.
The body is designed to store and use fatty acids for energy.2.
Sweet potato is low in carbs.
When we eat sweet potatoes, they are filled with carbs.
The fats in sweet potato are also high in carbohydrates, making them a great source of calories.
Sweet Potato is low on calories.
Sweet is the root word for sweet, and potatoes are typically high in fat.
But sweet potatoes can contain lots of fiber, which makes them a good source of fiber for some people.4.
Sweet Potatoes are high in antioxidants.
There are several types of antioxidants found in sweet or savory sweet potatoes.
Antioxidants include: -Alpha-tocopherol, which can help protect against free radicals and free radicals can damage cells.
-Pyridoxine, which acts as an antioxidant.
These are some of the compounds that sweet potato contains.5.
Sweet potatoes contain many healthy fats.
Potatoes contain lots, if not all, of the fatty acids found in animal fats.
The best part about sweet potatoes is that they are packed with all the nutrients you need.
So what are you waiting for?
Make your own!
This recipe is easy and quick.
Here’s how: You will need: a large pot, large enough for the mash to be about one gallon (two liters) or more (depending on the size of your mash pot) a clean cutting board (you can also use a cutting board made out of a sharp kitchen knife) your favourite vegetable peeler (any sharp, white vegetable peel is fine, too) (optional) 2 tablespoons of vegetable oil (or coconut oil, olive oil, canola oil, or a mix of all three) 1 cup of water (about 2 1/2 cups) A pinch of salt and a little bit of pepper Cut your sweet potato into 2 inch (5cm) cubes.
Place the oil, water, and salt in the pot.
Add your vegetables and mix well.
Cover the pot and let the pot sit for about an hour.
After an hour or two, remove the pot from the stove and let it sit for a few hours.
If the vegetables are tender, you should be able to pull the sweet potato out of the pot with a fork.
If they’re not tender, use a knife to trim the flesh off.
Now it’s time to peel the sweet potatoes!
Take a knife and cut the flesh of your sweet potatoes into small pieces.
Take the pieces of peeled sweet potato and place them in a clean cutting edge of a large pot.
(If you don’t have a clean edge, use the back of a spoon to pull out the flesh and set aside.
Use a clean, clean knife to slice off the pieces.
If you want to make the sauce, you can skip this step and simply add the vinegar to the sweet pot and add to the pot over medium-high heat.
Once the sweetpot has been peeled, place it in the boiling water.
The water should come up to about halfway up the sides of the pan.
Remove the pot, and then let it cool.
I usually pour the sauce over the peeled sweet potatoes as they are cooking, but you can also add it directly to the pan, in the same way you would add butter to a baked potato.
You can then serve the sauce on top of your mashed sweet potatoes or with mashed potatoes, or both.
For a delicious snack, you may want to garnish with some of your favourite vegetables or add a sprinkling of sea salt to the sauce.
Make sure you use a clean knife when cutting the sweet pots, and that you don,t take the sharp edges