Thursday, March 29, 2012

Stuck in a Rut; or, Gingered, Cinnamony Mashed Sweet Potatoes, Parsnips, and Apples

It's been such a long, long, long week-- and it's only Thursday.

Normally, I'm all about being in the kitchen and trying several new recipes every week. When things get tough, though, my major food groups become:


So now it's time to slow down-- get some more color and less beige in my life. How about... some orange?

Simple, quick, and instantly gratifying. AND it doesn't come in a paper cup or tinfoil.

Gingered, Cinnamony Mashed Sweet Potatoes and Apples

Adapted from Appetite for Reduction

1/2 pound braeburn apples, peeled and diced
1 pound sweet potatoes, peeled and diced
2 parsnips, peeled and diced
1/4 cup vegetable broth
Pinch salt
1 tablespoon honey
1/4 tsp cinnamon
1/2 tsp fresh ginger, grated

In a medium pot, heat apples, sweet potatoes, and water. Add salt, cover, and allow to cook 20 minutes. Stir, add water as needed, and cook 20 more minutes. Add in the rest of the ingredients, and puree using an immersion blender. Serve immediately.


  1. Random question, if you don't have an immersion blender, you think this would be something you could eat with chunks of potato and apple? Or does it need to be pureed?

  2. Totally legit question! You could also use a potato masher, a food mill, or just let it cool a bit and throw it in the blender. You could eat it as is, though, but you would lose the awesome creaminess and "indulgence" factor the apples add.