Sage & Rosemary Mashed Sweet Potatoes

1

In a large pot, add the cubed sweet potato, 1 tsp of salt and enough water to cover the sweet potatoes.

2

Bring the potatoes to a simmer over medium-high heat. Reduce the heat and cook the potatoes for eight to ten minutes or until they are fork tender.

3

Drain the potatoes and then place them back into the pot. Add the butter, garlic and mix until the butter has melted. Add the pepper, sage, rosemary and mash the potatoes to your desired consistency.

4

Transfer the mashed potatoes to a serving bowl. Enjoy!

5

Notes: Refrigerate in an airtight container for up to three days. One serving is equal to approximately 1 cup of mashed potatoes.