August 23, 2017

Sweet Potato – Spinach Mash

Like many of you, I am sure, we have refocused our healthy eating lifestyle. Preparing and eating LOTS of soup in January was so helpful! One good habit we are working on is having half the plate (or more!) full of veggies. Often that works out just fine. And a side salad is always a good and simple answer. But I find myself desiring some ‘comfort food’ especially during these cold and snowy months. And most of the dishes that I consider ‘comfort food’ don’t easily fall into the ‘healthy but oh-so-yummy’ parameters. However, the other night a recipe came together that fit the bill perfectly!

Sweet Potato and Spinach Mash…oh, yeah!

2015-02-03 20.46.17

I think that this is a ‘non’-recipe…you know…a basic idea where you can tweak it using what you have on hand. Like this: the frozen spinach could be switched out for finely sliced fresh spinach or some baby arugula or kale. You could use ricotta or greek yogurt or even cream cheese for the goat cheese. Try some different spices…cinnamon or nutmeg would be good; even your favorite curry spice blend. And I used some leftover baked sweet potatoes…that made it super quick and simple! If you try this recipe, I would love to hear of your variations!  Enjoy!

ingredients:
12 ounce bag frozen chopped spinach
1/2 cup chicken broth
1 teaspoon minced garlic (I use jarred)
1-2 teaspoons dried herbs (thyme or marjoram or tarragon)
6 small baked sweet potatoes, skins removed
additional 1/2 cup broth or milk (use if mixture is too dry)
sea salt, freshly ground pepper (I use lemon-pepper blend)
3-4 ounces goat cheese, crumbled

2015-02-03 20.32.19

directions:

  • place the spinach and broth in a medium-sized saute pan with a lid; cover and bring to a boil, then reduce heat and simmer for 5 minutes
  • stir in the minced garlic, s&p, and herbs
  • add the sweet potatoes and mash the whole mixture together
  • cover again and simmer gently ‘til heated through
  • taste for seasoning, and add in the goat cheese
  • remove from heat and serve

♥  ♥  ♥  ♥ 

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Like Be the first one who likes this post!
About coleen hayden

Coleen Hayden – Director of Women's Ministry - Prayer Ministry Leader - Blog Contributor
Coleen and her husband Robert have been married for 19 years and currently live in the Capital District area of New York State. They have one beautiful daughter, Kassia, who is married to Matt, and 4 delightful grandchildren Elijah, Kaylie Joy, Levi, and Rebekah. She enjoys sewing, cooking, and playing the piano.

Comments

  1. Clella Fox says:

    Ok, Coleen, I’ve never seen a recipe similar to this! You are very creative. We eat these separately, so I should get brave and try these vegetables together! Thanks for a fresh idea. 🙂

  2. coleen hayden says:

    thanks, clella! i’ve really been trying to ‘mix it up’! this one was a success. hope y’all enjoy it, too! <3

Trackbacks

  1. […] served with black rice and broccoli; I prepared it at home with one of our current favorites, this Sweet Potato-Spinach Mash. […]

  2. […] but he deserves it!  This is a super-easy meal to put together, too!  I served it with this Sweet Potato – Spinach Mash.  This meal fit well into our healthy but oh-so-yummy POV also.  Full of protein, low-carb…and […]