The flavor of roasted sweet potatoes, carrots, onions, and garlic are combined in this mashed vegetable side dish. Pureeing the cooked vegetables with a bit of grated fresh ginger makes this dish extra special.
Nutrition per serving may change if servings are adjusted.
1 (8 ounce) sweet potato, peeled and cut into 2-inch pieces
2 medium carrots, quartered
1 small onion, cut into thin wedges
2 cloves garlic, halved
4 teaspoons olive oil
1 teaspoon grated fresh ginger
¼ teaspoon salt
⅛ teaspoon ground pepper, plus more for garnish
2-4 tablespoons fat-free milk
Preheat oven to 425°F. Place sweet potato, carrots, onion, and garlic in a 3-quart square baking dish or a 13x9-inch baking pan. Drizzle with oil and toss to coat. Cover with foil.
Roast for 20 minutes. Remove the foil; stir the vegetables. Roast, uncovered, for 10 to 15 minutes more or until the vegetables are tender.
Transfer the vegetables to a food processor. Add ginger, salt, and teaspoon ground pepper. Cover and process just until coarsely pureed, adding the 2-4 tablespoons milk as necessary for desired consistency. If desired, garnish with additional ground pepper.