Mashed Sweet Potatoes
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Sweet potatoes cooked until tender and mashed with butter and milk, seasoned sweet or savoury depending on preference. No country is claimed. **This page had no recipe card in the source.** The ingredients and method below are reconstructed from its article, and that is flagged. Sweet potato behaves differently from potato in one important way, and it changes the technique. It contains far less starch and much more sugar and moisture, which means it cannot go gluey the way ordinary potato does, you can beat it with a mixer or work it in a food processor without ruining it, which is exactly what you must not do with a floury potato. The source recommends both, and for once that advice is sound. The other consequence is that it needs less dairy. Sweet potato is already moist, so the same quantity of milk that a floury potato absorbs will leave sweet potato loose. The seasoning question is genuinely open. Brown sugar, maple syrup and cinnamon push it towards dessert, which is the American Thanksgiving direction; garlic, herbs and cheese push it savoury and make it work alongside meat. Both are common. Sweet potato is not a potato. It is unrelated botanically, and West and Central Africa grow and eat enormous quantities of it.
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Peel the sweet potatoes and cut them into even chunks.
Cook them in salted water until tender, about 20 minutes, then drain thoroughly and return them to the pot.
Let them steam dry for a minute over the residual heat.
Work in the butter and the milk, adding the milk gradually, sweet potato is already moist and needs less liquid than ordinary potato.
Mash to the consistency you want. Unlike floury potato, sweet potato will not turn gluey, so a food processor or mixer is safe here if you want it very smooth.
Season with salt and pepper, then take it in whichever direction you prefer: brown sugar, maple syrup and cinnamon for a sweet version, or garlic, herbs and cheese for a savoury one.
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