Baking the sweet potatoes is the secret to the amazing flavour. The sweet potatoes caramelise under the skin yielding this awesome flavour. If you prefer silky, you can use it in a food processor, I personally prefer texture, like a potato mash it can go gluey if over worked. Of course the butter and cream bring this to a high level. This goes well with your favourite protein such as lamb, beef, turkey, pork or chicken.
Place the sweet potatoes on a baking pan (as they are, no oil required) and bake for 60 minutes at 350°F – 180°C. ( you can add parchment paper as they will leak sugars) Once cooked, remove and leave to cool slightly.
In a saucepan add the cream with the finely chopped shallot, grated nutmeg, minced garlic and salt & pepper. Bring to a simmer then add the butter. Mix well until butter has melted, turn off heat and set aside.
Once the sweet potatoes are cool enough to handle, peel off the skin using your fingers. Cut into chunks and place in a ricer. (You can also use a masher, just squeeze out some of the moisture in a clean kitchen towel first). Once in ricer, lightly squeeze to remove the moisture and then mash directly into a mixing bowl.
Add the cream mixture, mix well until evenly combined. For a silkier texture you can process it but I prefer the texture.
Great for a side dish but you can also place a spoon full in a plate as a base for chicken, meats etc.
Never refrigerate sweet potatoes as the natural sugars will convert to starches.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment