Mashed Sweet Potatoes

Mashed Sweet PotatoesIt’s sweet potato central here at my house now that they’re in the farmers market. But while sweet potatoes are very nutritious, they also have that sweet flavor that can overwhelm many diners. One option is to prepare them as though they were savory instead of sweet.

Mashed Sweet Potatoes

4 cups sweet potatoes – two sweet potatoes will make about four cups
3 tablespoons butter
1 clove garlic
1/4 teaspoon salt

Mash the garlic clove and mince it. Melt 1/2 tablespoon of butter in a skillet and saute the garlic until the garlic is soft.

Peel the sweet potatoes and cut them into cubes about 1/2 an inch to a side. Add the other 2-1/2 tablespoons butter to the garlic and melt it. Add the sweet potatoes. Stir to coat the sweet potato cubes in butter. Cover the skillet and set the heat to low.

Check the sweet potatoes every ten minutes and stir to make sure they don’t stick to the pan. Some of the sweet potato cubes will brown a little. This caramelization will add to the flavor. Cover the skillet again after each time checking on the sweet potatoes.

After thirty minutes of cooking, the sweet potatoes should be soft enough to mash or very close. Keep a close eye on them and when they’re ready, mash them and add the salt.

Serves 4.

2 Comments

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  1. Here in New Zealand the closest we have to sweet potato is Kumara and we use it just like potato or pumpkin. Roast it, mash it, put it in stews. To be honest I’ve never had it in a sweet dish so have no idea what it would be like. I love them anyway, especially the purple ones! πŸ˜€

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