Fall is upon us and that means we are all in the mood for Sweet Potatoes…..oops……WRONG! We never hear that but always hear, “I want something pumpkin” right? So what does this post have to do with being hungry for pumpkin pie, pumpkin muffins, or pumpkin bread? You can replace mashed sweet potatoes for any recipe calling for canned pumpkin. AS a friend so eloquently asked me just the other day, “Why would you want to? Whats wrong with pumpkins?” Absolutely nothing if you make it yourself. Otherwise, you will undoubtedly have to purchase it in an aluminum can and I am apposed to that idea. Having carved, cooked, and mashed pumpkin in the past, I must say that sweet potatoes are a heck-of-a-lot easier to make! Ease makes it my first choice and being that sweet potatoes have come to be touted as a Super Food is a close second reason.
I’ll share my quick and easy Mashed Sweet potato recipe with you today. This is an excellent recipe to make double or triple batches of and store in freezer for future use. Keeps wonderfully for any muffins, bread, pie, or cookies you need pumpkin for.
I started with 4 medium size potatoes and it yielded 2 cups of mashed potatoes, This is almost exactly the amount in a large can of canned pumpkin and the perfect amount for my Pumpkin Pie Muffins. Wash and prepare for baking by piercing several holes into 2 sides with a sharp knife. This prevents the potatoes from exploding (that would be a mess!). Bake at 350° F. for 1 hour. Remove and peel the skins off when they are cool enough to handle. You can also bake ahead and store in the refrigerator but they puree much easier when they are still warm.
Now cut into 2" chunks and throw into your Vitamix, Ninja, or Cuisinart blender. Sprinkle 1/2 ts. Stevia Select Pure stevia powder over the tops of potatoes. *Be sure to get it on the potato chunks because any that gets on the bowl will stick and never be mixed in. Blend on high for about 2 minutes or until smooth. That is it! Now you have the perfect substitute for canned pumpkin. I also love mashed Sweet Potatoes for Thanksgiving. For that recipe I add 1/2 C. of Coconut Cream (or any cream you prefer) and mix that into the mashed sweet potatoes. Then I put this mixture in a casserole dish and top with chopped pecans and a dash of cinnamon. Some people may like to add marshmallows to the topping :-)
P.S When the kids were little I always made my own baby food so it was fresh and never overcooked or processed. This allows the best nutrients to live and deliver more nutritional value. For baby food bites, simply freeze in ice cube trays and thaw 1 at a time to keep fresh. Of course you would omit the stevia for baby food.