Tangy Sweet Potato Mash With Garlic & Rosemary

1. 1

   Place rack in upper and lower third of the oven. Preheat oven to 350 degrees F.

2. 2

   Wash sweet potatoes and squash. Cut acorn squash in half and remove seeds. Cut potatoes into uniform size pieces (in half is fine). Slice bottom 1/2-inch from garlic but try to keep intact.

3. 3

   Coat potato pieces, squash halves, and bottom of garlic with a bit of olive oil. Wrap the garlic and each potato in aluminum foil with 1/2 a sprig of rosemary each. Lay squash pieces cut side down on a baking sheet with 1/2 a sprig of rosemary underneath each. Bake for approximately 45 minutes, or until soft enough to scoop.

4. 4

   Once cool, discard rosemary and scoop fleshy parts of squash and potatoes into a large skillet. Squeeze garlic cloves out and mix to combine.

5. 5

   Over medium heat, add 1/2 cup of apple cider at a time and stir or mash with a potato masher.

6. 6

   Stir in honey and balsamic vinegar, and season with flaky sea salt and fresh ground pepper to taste.

7. 7

   At this point it's ready to serve, but if you're preparing ahead you can always reheat it over the stove and add a bit more apple cider to soften it up again.

* Per serving · 4 servings · Values may vary.

No additional tips available.