Make up a batch of delightful sweet potatoes in just a few minutes with 3 ingredients.
"*" See Kitchen Notes for more information or links to special ingredients.
Type of Sweet Potato – Sweet potatoes range in color from yellow to brown, violet to purple, pink to red and white to orange. Some sweet potatoes mash easily into a beautifully creamy dish. However, there are some sweet potatoes that are better used for other purposes. For example, Japanese sweet potatoes…I love them roasted, but they have a stringy, tough texture when mashed. Sweet potatoes with a red to brown skin and orange flesh work best.
Butter – “If you’re afraid of butter, use cream” (Julia Child). Cream can be substituted for butter and for the milk. Just omit the butter and the milk, and add cream until you get the texture you want. If you don’t want to use any dairy, then omit the butter and use more milk substitute.
Milk Substitute – Unsweetened almond milk makes a great milk substitute for mashed sweet potatoes. I’ve used it many times and can’t tell the difference between it and milk in the potatoes’ texture nor taste.
Salt and pepper – With good sweet potatoes, you really shouldn’t need any salt and pepper, but then that is a personal preference.
Cooking method – The microwave method is really quick & easy and doesn't heat up the kitchen. However, if you don’t want to use a microwave, then heat the oven to 375º F, poke the potatoes a couple of time, and roast for 30 minutes or until done. The rest of the process is the same.
Shepherd’s Pie with Sweet Potatoes – Following my BIL’s lead, I sometimes use mashed sweet potatoes for my Shepherd’s Pie, New Mexico Style. The sweetness of the potatoes was a great complement to the spicy chorizo and red chile sauce.
Recipe author: MJ of MJ's Kitchen