Sweet & Sour Monster Smash Potatoes
Cinnamon-infused and slightly sweet pumpkin paired with savory chive and sour cream flavored purple Peruvian potatoes brings you the best of both worlds. And the contrast of orange and purple offers a striking presentation to serve on Halloween.
Each 1/2 cup serving provides 7 grams fiber and is low in sodium. The color of the potatoes comes naturally from an antioxidant called anthocyanins, which has beneficial anti-inflammatory effects on the body.
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Sweet & Sour Monster Smash Potatoes
For the pumpkin:
1 1/4 pound sugar pie pumpkin (about 4 inches tall)
1 tablespoon brown sugar
1 tablespoon vegan buttery tub spread, or use butter
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Freshly ground black pepper
For the potatoes:
1 pound purple Peruvian potatoes (about 6 medium), cut into bite-size pieces
2 tablespoons light sour cream
1 tablespoon chopped chives or green parts of scallions, plus additional for garnishing
1/8 teaspoon salt
Freshly ground black pepper
Light sour cream for dolloping
To make the pumpkin: Preheat the oven to 400 degrees F. Cut 1/2 inch off the top of the stem end of the pumpkin, then cut the pumpkin into halves. Scoop out the seeds and pulp with a spoon, then cut the pumpkin into eighths. Place the pieces flesh side down on a sheet pan lined with parchment paper or a silpat for easier clean up. Bake until fork tender, about 45 minutes. Scrape the flesh from the skins, placing the flesh in a food processor. Add sugar, butter, cinnamon, salt and pepper, and puree until smooth.
To make the potatoes: Cover the potatoes completely with water. Bring to a boil, add a pinch of salt to the water, and simmer until fork tender, about 8 minutes. Drain. Return potatoes to the pot on low heat, stirring in sour cream, chives, salt and pepper.
Gently stir the pumpkin into the potatoes. To serve, dollop with sour cream and garnish with chives.
Prep time: 20 minutes
Cook time: 45 minutes
Makes 6 servings, 1/2 cup each
Nutrition Facts (per serving): 181 calories, 1 g total fat (0.5 g saturated fat), 121 mg sodium, 2 mg cholesterol, 41 g total carbohydrate (7 g fiber), 4 g protein, 32% DV iron, 5% DV calcium, 71% DV Vitamin A, 23% DV Vitamin C
You might also enjoy:
Brat-Style Pork Burgers
Lighter Creamed Spinach
Sheet Pan Dinner: Roasted Brussels Sprouts, Chicken and Potatoes
Sweet & Sour Monster Smash Potatoes
By Published: October 22, 2015
- Yield: 3 cups (6 Servings)
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 1 hr 5 mins
Cinnamon-infused and slightly sweet pumpkin paired with savory chive and sour cream flavored purple Peruvian Potatoes brings you the best of both worlds.
Ingredients
- For the pumpkin:
- 1 1/4 pound sugar pie pumpkins
- 1 tablespoon brown sugar
- 1 tablespoon vegan buttery spread (or butter)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- freshly ground black pepepr
- For the potatoes:
- 1 pound purple Peruvian potatoes (about six medium) cut into bite sized pieces
- 2 tablespoons light sour cream
- 1 tablespoon chopped chives or green part of scallions plus additional for serving
- 1/8 teaspoon salt
- freshly ground black pepepr
- light sour cream for dolloping
Instructions
- To make the pumpkin: Preheat the oven to 400 degrees F. Cut 1/2 inch off the top of the stem end of the pumpkin, then cut the pumpkin into halves. Scoop out the seeds and pulp with a spoon, then cut the pumpkin into eighths. Place the pieces flesh side down on a sheet pan lined with parchment paper or a silpat for easier clean up. Bake until fork tender, about 45 minutes. Scrape the flesh from the skins, placing the flesh in a food processor. Add sugar, butter, cinnamon, salt and pepper, and puree until smooth.
- To make the potatoes: Cover the potatoes completely with water. Bring to a boil, add a pinch of salt to the water, and simmer until fork tender, about 8 minutes. Drain. Return potatoes to the pot on low heat, stirring in sour cream, chives, salt and pepper.
- Gently stir the pumpkin into the potatoes. To serve, dollop with sour cream and garnish with chives.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
