2 c frozen pineapple chunks, thawed (with juice) or 2 c fresh pineapple chunks
3 Tbsp maple syrup or a few drops liquid stevia
1 tsp cinnamon
toasted chopped pecans for garnish (optional)
Directions
Cook the sweet potatoes: Scrub sweet potatoes and cut into quarters. (Do not peel.) Put half the potatoes in a large microwave-safe container with ¼ inch of water in the bottom. Cover and microwave for 15 minutes (or until tender), rearranging the potatoes every 5 minutes. Repeat with the second half of potatoes. (See Notes for how to bake potatoes in a conventional oven.) Please don't be tempted to boil your sweet potatoes; it makes them bland and watery.
Puree the fruit: Peel oranges and place sections (no need to remove membranes) in a blender with the pineapple and maple syrup or stevia. Blend until smooth.
Mash: Once the sweet potatoes are cool enough to handle, scoop the flesh away from the skins and place flesh in a large bowl. Add about ¾ of the fruit puree, sprinkle with 1 tsp cinnamon, and mash. (No need for perfection; you want these sweet potatoes to look a little rustic!) Continue to add puree until the desired consistency is reached. Adjust sweetness to taste.
Serve: Place sweet potatoes in an oven-safe serving dish, cover, and pop in a warm oven for a few minutes if needed. Garnish with toasted pecans, if using, and serve.
Notes
To bake sweet potatoes in a conventional oven: Pierce each whole potato with a fork. Wrap each potato in aluminum foil and bake at 350°F for 1-1½ hours until centers of potatoes are tender when pierced with a fork.
Recipe by Veggie Quest at https://www.veggie-quest.com/2012/11/healthy-mashed-sweet-potatoes/