2 medium to large sweet potatoes, scrubbed and split in half lengthwise
1 tablespoon + 2 teaspoons extra virgin olive oil or to taste
2 to 3 tablespoons gluten-free breadcrumbs (or regular breadcrumbs)
2 teaspoons finely chopped fresh rosemary
¼ cup chopped vacuum-packed cooked chestnuts
Freshly ground black pepper
If you aren’t on a bland diet, you can mince a medium shallot and sauté it in an extra teaspoon of olive oil and a little salt until just caramelized. Add to the mashed sweet potato along with the chestnuts.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.