Sweet potato mash with ruby chard.
Preparation time: 5 minutes
These sweet potatoes were recently harvested from the garden, roasted in a 325-degree oven, then mashed and seasoned with orange juice, maple syrup, cinnamon and nutmeg.
I have enough leftover mashed sweet potatoes to last the week. I am just finishing the last of this chard, also harvested from the garden and braised with garlic and lemon. Both a little on the sweet side, these two go wonderfully well together, especially the red chard juices mixing with the mash.