I’m calling this one a dish for the kids – colorful mashed potatoes! I myself do not have any kids, but if I did, I would probably serve them this. What kid wouldn’t want pink mashed potatoes? It’s healthy to boot!
I was craving mashed potatoes and something sweet so I decided to combine the two and make a sweet potato and red beet mash. I always need something savory to balance out the sweet though, so I browned some leeks and tossed them on top. Since I had previously used greek yogurt as a substitute to sour cream in regular mashed potatoes, I thought that might work nicely in this and it did give it just the tang it needed. This dish might be a little unappetizing in color for some, but the flavors worked nicely together and definitely could work as a thanksgiving crowd pleaser for the little ones.
3 medium sweet potatoes
1 medium red beet
1 small container 0% greek yogurt
salt and pepper to taste
1 leek – white and light green part only
1 tbs butter
Poke holes in sweet potatoes and beet. Place beet in a bowl with 2 tbs of water and cook in microwave for about 10-12 minutes. Place potatoes in a bowl and cook in microwave for about 6-8 minutes. Both should be soft and break apart easily when they are done cooking. While these are cooking, chop and wash leeks and sautee with butter in a small pan until browned. Remove and discard skin from potatoes and beet. Mash potatoes and beet together in a medium bowl. Add greek yogurt and continue mashing and mixing together until consistency of fluffy mashed potatoes. Mix with salt and pepper (I prefer to use Adobo and garlic pepper) and top with leeks.