Never have I wanted to faceplant into a pile of mashed potatoes more in my life. They’re sweet with a slight tang from the goat cheese and a refreshing herbalicious (new word) kick from the fresh basil.
In the name of transparency, I’ve never been a mashed potato fan. A pile of mashed potatoes smothered in gravy honestly offends me. #dramatic.
But in addition to my disdain for gravy, I’m also a texture freak so mashed-anything typically doesn’t strike my fancy. So even though you’ll never see me eating mashed potatoes by themselves, they serve as the most perfect base for an array of toppings. Pork! Chicken! Fish! Or in this case, cherry-balsamic glazed chicken and roasted garlic-sautéed spinach. Ohhhhh YES.
This chicken is also incredibly simple and requires very few ingredients. One of my favorite ways to marinate chicken is combining a sweet fruit preserve with tangy balsamic vinegar. For this chicken, I simply coated the chicken breasts in a combination of cherry preserves and balsamic vinegar and seared the chicken in a non-stick skillet on medium-high heat. You could also bake it, but I love the crisp, charred “crust” the chicken gets from pan-searing it on higher heat.
But back to this bowl of golden goodness. It is low in fat, high in fiber and brimming with nutrients. Sweet potatoes are actually one of nature’s unsurpassed sources of beta-carotene, a powerful antioxidant.
Also, by leaving the skin on the potatoes, you’re getting an extra dose of dietary fiber in addition to their hearty flavor and added texture.
Jazz up your traditional mashed potato recipe with this delicious combination!
Goat Cheese and Basil Sweet Potato Mash
Servings: 5; Serving Size: 3/4 cup
- 2 lbs (~4 medium) sweet potatoes (skin on), cubed
- 1 ounce goat cheese
- 1/2 cup skim milk
- 1 shallot, minced
- 4-5 fresh basil leaves
- 2 tsp extra virgin olive oil for cooking
- Sea salt and fresh ground pepper to taste
- In a large pot, boil sweet potatoes in salted water until tender, ~25-30 minutes. Drain in a colander.
- In the meantime, heat olive oil in a non-stick skillet over medium heat. Add minced shallot and dash of salt and pepper. Sauté for 3-4 minutes until translucent.
- Combine cooked potatoes, sautéed shallots, basil, skim milk and goat cheese in a food processor. Blend in ~10 second increments, using a spatula to smooth down the sides of the food processor in between blends, until texture is smooth and creamy.
- Top with additional crumbled goat cheese if desired and serve!
Nutrition Facts per Serving (3/4 cup)
Calories: 134; Total Fat: 3 gm; Saturated Fat: 1 gm; Cholesterol: 3 mg; Sodium: 100 mg; Carbohydrates: 24 gm; Fiber: 3 gm; Sugar: 6 gm; Protein: 4 gm