Did you know that when you buy a “yam” it is actually a sweet potato? A jewel sweet potato to be precise. It is very uncommon to find a true yam at your local grocery store. They are native to Africa (among other regions) and have a white, purple or reddish flesh. The USDA started calling the orange sweet potatoes “yams” to avoid confusion with the lighter fleshed variety.
This recipe is perfect for those with a bit of a sweet tooth. I love the flavour of the roasted pears and apples mixed with the sweet potato. It’s a great, fiber packed alternative to your regular mashed potato side dish. Make sure to keep those peels on to maximize the fiber content.
One key “blogger lesson” I learned from this recipe is that it is very hard to make a mash of things look appetizing, but I did my best! This side dish would be great served along side some BBQ’d chicken and a large green salad. It’s also a great thanksgiving side dish.
Roasted Pear & Sweet Potato Mash
- 1 Large jewel sweet potato (yam), about 6 cups chopped, skin on
- 1 Bartlett pear, chopped, skin on
- 1 Granny smith apple, chopped, skin on
- Heaping 1/4 teaspoon cinnamon
- 1 tbsp cooking oil
- 1 tbsp maple syrup
- A few shakes of salt and pepper
- Preheat oven to 425° F and grease a large baking sheet
- Toss all ingredients together
- Roast on prepared pan for about 40 min, flipping half way through
- Lightly mash mixture together, leaving some pieces un-mashed, to combine flavors
- Season with additional salt and pepper to taste