Sprout & Pea

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.