Whipped sweet potatoes with sorghum and sage
- 4 large sweet potatoes
- 3 fresh sage leaves
- 2 tablespoons sorghum syrup
- 1/4 cup vegetable stock
- 1/2 cup butter substitute
- chili flakes or cayenne pepper
Peel and quarter sweet potatoes.
Boil until fork-tender (about 20 minutes) and then drain in a colander.
In a small pan, heat 1 tbsp. of oil. Fry three large sage leaves until starting to brown. Removed, pat dry, and dice.
In a large bowl, place sweet potato, butter substitute, vegetable stock, diced sage, and sorghum syrup. Mash well. (You can use a ricer, for a smoother finish, but some cooks enjoy the rustic style of hand-mashed potatoes).
Season with salt and pepper and a pinch of cayenne or red chili flakes. (This sweet side really benefits from spicy heat, if your holiday guests are on board, you can certainly add several pinches of chilies.)
Read the story this recipe was originally published in: Six recipes for the vegan at your Thanksgiving table
