Sweet Potato Mash
by Caren McSherry
The tart, yet sweet addition of balsamic vinegar moves the humble sweet potato to new heights. The controversy in choosing sweet potato versus yam is personal. I like the sweet potato for the simply reason of colour. They are readily available in every market and make this side dish super easy to prepare.
Ingredients:
- 2 pounds sweet potatoes or yams
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons grated Parmesan cheese
- Sea salt and ground pepper to taste
- 1/3 cup toasted chopped pecans (optional)
Method:
1. Peel and cut the sweet potatoes into sixths. Place in a 3 quart pot and bring the water 1/2 way, cover and boil until fork tender. Drain well.
2. In the same pot, along with the drained potatoes, add the sour cream, butter, vinegar and Parmesan.
3. Using a stick blender purée the potatoes until creamy and smooth. Alternatively you can use a food processor, just ensure they are lump free and creamy. Taste for salt and pepper, adjust accordingly to suit your tastes. Garnish with the optional pecans.
Note: If you want to take this one step higher, transfer the puréed mixture into a piping bag fitted with a large star nozzle. Pipe large rosettes onto a cookie sheet, you should have 6 rosettes or more if you prefer smaller. Set this aside until ready to serve. When you are ready, heat the oven to broil, let the rosettes brown, watch attentively as they will brown fairly fast. Remove and transfer to your serving platter with a flat spatula. Garnish with finely chopped parsley if desired.
Serves 6
Copyright© Caren McSherry 04/2018
2. In the same pot, along with the drained potatoes, add the sour cream, butter, vinegar and Parmesan.
3. Using a stick blender purée the potatoes until creamy and smooth. Alternatively you can use a food processor, just ensure they are lump free and creamy. Taste for salt and pepper, adjust accordingly to suit your tastes. Garnish with the optional pecans.
Note: If you want to take this one step higher, transfer the puréed mixture into a piping bag fitted with a large star nozzle. Pipe large rosettes onto a cookie sheet, you should have 6 rosettes or more if you prefer smaller. Set this aside until ready to serve. When you are ready, heat the oven to broil, let the rosettes brown, watch attentively as they will brown fairly fast. Remove and transfer to your serving platter with a flat spatula. Garnish with finely chopped parsley if desired.
Serves 6
Copyright© Caren McSherry 04/2018
