Teresa's Recipes
Rhubarb and Sweet Potato Mash
This delightful mash brings together the tartness of rhubarb and the natural sweetness of sweet potatoes, creating a vibrant side dish that is both comforting and surprising. The warm spices of cinnamon and a drizzle of honey elevate the flavors, making this a perfect accompaniment to roasted meats or hearty vegetarian dishes. Historically, rhubarb has been cherished for centuries, often used in desserts and preserves. This mash is a unique twist, showcasing rhubarb's versatility in savory applications.
Ingredients
- 2 large, peeled and diced Sweet potatoes
- 2 cups, chopped Rhubarb
- 2 tablespoons Unsalted butter
- 2 tablespoons Honey
- 1 teaspoon Cinnamon
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 180
- Fat: 7g
- Carbs: 28g
- Protein: 2g
- Sodium: 300mg
- Sugar: 6g
Instructions
- In a large pot, bring water to a boil. Add the chopped rhubarb and cook for 5 minutes, or until tender. Drain and set aside.
- In the same pot, add the diced sweet potatoes and enough water to cover them. Bring to a boil and cook for 10-15 minutes, or until the sweet potatoes are fork-tender. Drain.
- Return the cooked rhubarb to the pot with the sweet potatoes.
- Using a potato masher or fork, mash the mixture together until you reach your desired consistency—smooth or chunky, it's your choice.
- Add the unsalted butter, honey, cinnamon, salt, and black pepper to the mash. Stir well to combine and ensure the flavors meld together.
- Taste and adjust the seasoning as needed, adding more honey for sweetness or more salt and pepper for balance.
- Serve the mash hot as a delightful side dish with your favorite main course, such as roasted chicken or grilled vegetables.
Tips
- For a creamier texture, you can add a splash of milk or cream when mashing.
- If you prefer a sweeter mash, increase the honey to taste.
- This mash pairs beautifully with grilled meats, as the tartness of the rhubarb complements the smoky flavors.