Tuesday, December 1, 2015

Mashed Sweet Potatoes

Sweet potatoes are one of those love-hate vegetables.
So many memories of sticky sweet canned yams in heavy syrup with marshmallows on top for so many people. Who wouldn't be hesitant to consider that combination as a vegetable?

I don't recall eating the classic casserole at all, although there is a family story about my maiden aunt making them badly for a holiday meal, Once.

Mashed sweet potatoes

For my family, sweet potatoes were a rarity.
We ate white potatoes in all forms, mashed potatoes, home fried potatoes, grated raw potato pancakes (latkes), small potatoes dropped into a pot of stew, mashed potatoes cakes. Heck, we even enjoyed instant mashed potatoes on the annual camping trips.

Peeled sweet potatoes www.drjeanlayton.comBut for some reason, sweet potatoes were rare in our meal rotation. Maybe it was availability in our suburban New Jersey area. After all, sweet potatoes are hot weather plants.

Once I got out on my own, sweet potatoes became one of my favorite fast meals. They pan fry in 5 minutes or so, if you slice them thinly.
I've passed on my love for sweets to my family as well.
They were our twins first food, boiled to softness and mushed.

Now that they are teenagers, they still loved mashed sweet potatoes. Now they like them gently spiced with a teeny, tiny bit of fresh ginger and cinnamon, and butter. The spice is almost so light to be a scent rather than a flavor, feel free to up the spice if you like.
I've made these for vegan friends with coconut oil with happy guests.

Mashed Sweet Potatoes

Mashed sweet potatoes


Smooth, slightly spicy with a hint of natural sweetness, these mashed sweet potatoes bring one of the classic flavors of falls into a smooth puree with a multitude of uses.
Prep time:
Cook time:
Total time:
Yield: 8 cups
EquipmentLarge stockpot,colander, potato masher
4 pounds of sweet potatoes
1/2 teaspoon grated free ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons butter
3 tablespoons milk or cream
1. Peel sweet potatoes and cut into 1 inch cubes.
2. Place cubes into the stockpot and just barely cover with water.
3. Cook for 8-10 minutes till tender.
4. Drain sweet potatoes in colander and return to empty pot.
5. Using the potato masher to smash up the sweet potatoes. Mash till you like the texture. I tend to mash first and then use a whisk to make it smooth and fluffy.
6. Whisk in the spices and butter.
7. Add the milk or cream, beat one last time.

Vegan Version: use olive oil instead of butter and any plant based milk.

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