Lunch: Sweet Potato and Cauliflower Mash

The combination of sweet potatoes and cauliflower create a savory, cozy winter side dish loaded with nutrients.

Ingredients

3 lb. sweet potatoes
1 large cauliflower
1/3 c. extra-virgin olive oil
6 leaves fresh sage
2 clove garlic
1/4 c. lowfat milk

Instructions

In 7- to 8-quart saucepot, combine sweet potatoes, enough cold water to cover by 1 inch, and 3 tablespoons salt. Partially cover and heat to simmering on high. Remove cover and add cauliflower. Simmer 15 minutes or until vegetables are very tender but not falling apart, stirring occasionally.
Meanwhile, in 1-quart saucepot, heat oil on medium-low. Add sage and garlic. Cook 4 to 5 minutes or until garlic is golden, stirring occasionally. Remove from heat. Remove and discard sage leaves.
Drain vegetables well; return to empty pot. In batches, in food processor, purée vegetables until smooth; transfer to large bowl. To puréed vegetables, add oil mixture, milk, and 1/4 teaspoons salt, stirring to combine.

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