Sweet potatoes. Oh how I love thee!

I wish I could tell you why I never liked sweet potatoes up until about 3 or 4 years ago. I just didn't. Maybe it was the color, or some crazy pre-conceived notion from when I tried them when I was younger. Perhaps it was because my mother never made them, not being a sweet potato lover herself. Or even because probably most of the sweet potato recipes I'd tasted were very sweet - maybe TOO sweet?

I can't tell you when or where my love for sweet potatoes began but I can tell you my husband fell in love with them around the same time. So now it's nothing out of the ordinary to have sweet potatoes as a side dish to dinner. The other day I decided I wanted to try something a little different than my usual roasted sweet potatoes or my run of the mill mashed sweet potatoes. That's when I came across this little diddy on MyRecipes.com. I love it because it can be easily put together in very little time with ingredients I already have in the house. And I also love it because it's a little sweet and a little savory. As I mentioned above, I think one thing that had turned me off to sweet potatoes in the past were those uber sweet, marshmallow topped casseroles. I'm more of a sweet and savory sweet potato gal, and so is my hubby.

This recipe was seriously delicious and will make it into my typical rotation for all of the reasons mentioned above Also to save time, I just took out my potato masher instead of putting the potatoes through my food processor. I guess that means my potatoes ended up more mashed and less "whipped" but nonetheless they were out of this world!

Honey Mustard Whipped Sweet Potatoes
(from MyRecipes.com)

1 tablespoon margarine
1/2 cup sliced onion
3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon pepper
1 cup low-salt chicken broth


Melt margarine in a large saucepan over medium heat. Add onion and sweet potatoes; sauté 5 minutes. Add mustard and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.

Place sweet potato mixture in a food processor; process until smooth.