The first time I made this mash for my kids they responded by saying it was Yummo! Therefore anytime they ask what we are having for dinner and this is on the menu, that's the name "Yummo"
Sweet Potato and Cauliflower Mash (Yummo)
Ingredients:
Approx. 2 lbs sweet potato
1 lb frozen cauliflower, thawed
butter (can omit for dairy free)
salt and pepper to taste
Directions:
- Heat the oven to 375 degrees F
- Lightly coat a glass baking dish or a small cookie sheet with oil or cooking spray
- Spread the cauliflower out in the dish or on the cookie sheet in a single layer and roast until golden and tender (20-25 minutes, stirring once half way through)
- Peel and cut the sweet potatoes into dice and place in a pot of water. Boil until soft.
- Drain the sweet potato, make sure to retain some of the water for when you are making the mash
- Add the sweet potato pieces and the cauliflower to a blender or food processor and process until relatively smooth (this comes down to your preference)
- Depending on how dry your vegetables are you might need to add some of the boiling liquid from the potatoes to make it blend well
- Season with butter and salt and pepper to taste
- Serve as a side-dish with meat or fish.
**We especially like yummo with roasted hot dogs or sausage, or with simple, baked Tilapia
**Yummo freezes well. I usually make a large batch and put the left overs in zip-lock bags and make the bags as flat as possible, that way they thaw quickly when you need them.
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