Mashed Sweet Potatoes
I know! I know! The 80 degree weather out your door (depending on where you live) is desperately trying to convince you otherwise, but it is upon us and I love it! And when certain vegetables are in season, we like to cook things that are orange. Pumpkins, squash, and sweet potatoes. Actually, if I can find them, I eat sweet potatoes year round, but it helps to have a best friend who drives home to Mississippi and brings back a grocery bag of them for you. I know this must not be true, but I swear they grow them year round down there…
Mashed sweet potatoes, like the recipe below, are so lovely, it is hard to add anything to them. But was anything really ruined by adding maple syrup to it? I didn’t think so. While we are on the subject of maple syrup, you may have noticed that I specify pure maple syrup when it is called for in a recipe. Please. I beg you! Do NOT use the pancake stuff you eat in the morning that comes in a bottle shaped like an old woman. This is NOT pure maple syrup. Yes, I know the real stuff is expensive, but it last a very long time. Just suck it up and buy a good sized bottle and you can use it for the next six months or so. Trust me! You will not regret this!!
So back to sweet potatoes…
Please continue to read all the hints and ideas below the recipe for more ways with mashed sweet potatoes. There is a combo there for every palette, and if you think of something, or make something that is fantastic and I don’t mention it, add it to the comment section below. I really love to hear about what you all are cooking! One more thing! If you decide to make these, I highly recommend reserving 1 c of the plain potato mash before you continue with the recipe, just so you can make Sweet Potato Biscuits. I do this every time so that I am making the effort once and getting two recipes out of it. Also, because Sweet Potato Biscuits make me happy. One Year Ago: Remoulade Sauce
Mashed Sweet Potatoes
2 lbs sweet potatoes, peeled and cut into large chunks
2-3 T pure maple syrup
2 T butter
salt and pepper
Steam the potatoes until tender. Drain well and dump into a large bowl. Mash thoroughly with a potato masher, or if you really want them smooth, use a hand mixer to get the consistency you want. Stir in the maple syrup and the butter. Add a bit of salt and pepper and then taste for more syrup or more seasoning. These seem to do very well with a heavy hand on the pepper. Butter can be omitted completely and you probably wouldn’t even know it, so do what you like!
Ideas: Use honey or brown sugar in place of the syrup or skip it altogether. Stir in crumbled bacon, caramelized onions, finely chopped pecans, crumbled bleu cheese, Parmesan cheese, or sprinkle with cinnamon. Mashed sweet potatoes are also fantastic with a bit of butter and a splash or two of orange juice. Sooo good! Also, try mashing equal parts sweet potato and regular russet potatoes. Just peel and cube and steam together. Salt and pepper and maybe a bit of butter and you are good to go!