Sweet Potatoes, A Little Grown Up

Served up with some Cinnamon-Spiced Baked Tofu

Growing up, I only would eat sweet potatoes on Thanksgiving. There’s something about that day that would make me want to eat  them. In my immature mind, sweet potatoes were appealing because they were supposed to have a lot of butter, milk with some brown sugar, marshmallows or maple syrup in it. As a kid, it was about food being the sweeter, the better.

Now, as an adult and a vegan, I’ve grown to appreciate the sweet potato and its yummy flavor. Their natural sweetness alone  is enough to enjoy: no added sugar necessary! My palate has developed and I’ve started to use spices and other veggies as a way to complement dishes not just to enhance.

Recently, I made some mashed sweet potato with cinnamon, star anise and onions as a side to some cinnamon-spiced tofu I baked for dinner. I was just experimenting, and yet I surprised at how well it all came together. Artie really enjoyed the combination of tastes and cleaned his plate.

We’re only a couple of months away from Thanksgiving. This may be my contribution to the meal.

Mashed Sweet Potatoes with Caramelized Onions
Source: Mac Taking Charge in the Kitchen
Serves: 2-3


  • 2-3 medium sweet potatoes (yams are okay)
  • 1 small onion, sliced
  • 1/2 c.vegetable broth, low sodium or no salt added preferred
  • 1/2 c. water 
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. star anise
  • 1/4 tsp. Mrs. Dash
  • Salt (optional) and pepper to taste


  1. Preheat oven to 400 degrees. Put potatoes whole with skin into a 8×8 baking dish. Pierce skin with a fork. When heated, place baking dish in oven. Bake for 45 minutes or until tender
  2. Remove potatoes from oven and baking dish, and run under cold water. Pull away skin. Place potatoes in a medium sized bowl
  3. Mash potatoes with the back of a spoon until smooth.
  4. In a saucepan over medium-high heat, add onions and vegetables. Simmer until onions become translucent, then cover. Broth will evaporate. Sauté onions every couple of minutes, adding about a little bit of water each time until onions are caramelized. Should take about 10 minutes
  5. Mix onions to potatoes. Stir in cinnamon, star anise, Mrs. Dash, salt (optional) and black pepper

4 Replies to “Sweet Potatoes, A Little Grown Up”

  1. Very cool! Sweet potatoes are one of my IBS safe foods, but not so much with all the junk in 'em. Good to see there's more to do with them, and I'm a big fan of anise too, so that's even better! 🙂

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