Do you happen to have left over sweet potatoes just hanging like a holiday guest that’s over staying their welcome? Unaware of what to use them for besides casseroles? Or maybe they’re a fave food of yours and you’re just looking for a new way to use them. Why not mix them up with some regular potatoes and mash them for a side dish that is delicious on its on and even better stuffed into tortillas and cooked like a cheese-less quesadilla? The hint of maple kicks up the natural sweetness of the potatoes but doesn’t make it sweet enough to be mistaken for a dessert. If you want to add more flavor, a teaspoon of garlic powder pairs nicely with the flavors at work here. This recipe makes a lot of mashed potatoes and if you have too much leftover, feel free to use them in any of our recipes utilizing leftover mashed potatoes (like pancakes and fried potato balls). But really my favorite way to use these potatoes is as a filling in a burrito or quesadilla. Use like you would cheese and mix them with rice, beans, or whatever you fill your burritos with and enjoy a healthier version of a family favorite rich in vitamins and fiber!

1 lb russet potatoes

1 lb sweet potatoes

2 tablespoons butter, plus more to serve if desired

1 tablespoon maple

1/2 cup milk

salt and pepper to taste

1. Set a large pot to boil on medium high heat. While the pot is coming to a boil cut your potatoes.
2. Cook the potatoes for 15-20 minutes or until you can easily pierce the pieces with a fork.
3. Drain the potatoes and return them to the pot. Add the remaining ingredients and mash with a wooden spoon or potato masher.
4. Serve hot topped with butter or in tortillas topped with rice and beans and other fillings.