I love how fancy restaurants often do a nice little smear of some sort of puree on your plate. It’s a simple concept really, just not something I usually think about doing to “switch things up” at home! So, inspired by a recent dinner out, I decided to do a little Sweet Potato Mash under some pork chops. It’s not quite as smooth as what you might find at a restaurant—because we like to keep the skin intact on our potatoes when pureeing them—but it was still the same idea and upped my weeknight dinner game just a little bit. Sometimes all it takes is putting a tiny bit of thought into the presentation of whatever it is you’re making!
For the flavor of this potato mash, I was thinking back to my Chop House days (it’s amazing I am still thinking about that place) where every sweet potato side was topped with a big dollop of their house-made cinnamon brown sugar butter. I subbed maple syrup for the sugar—in keeping with the 100 Days of Real Food rules—but the flavor was very similar and took me back down memory lane! These are also the perfect flavors for the upcoming holidays. You can always stick with the original sweet potato casserole, but why not get a little fancy with this mash recipe!
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Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.
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