This post is all about the Sweet Potato Mash. Nothing to do with the butter, cream and maple syrup that gets mixed in with them…I promise (cough).
But I’m not making any excuses for adding a few extra calories to this recipe. I figure these would make a perfect side dish for Thanksgiving and we all know how that day goes with quantities of food. After mowing through a bounty of sides, an ostrich sized turkey and 2-3 choices of pie, calories aren’t really on my important list for the day. I had never tasted a sweet potato until I moved to the U.S. but after trying them I was smitten. They’re amazing just baked in the oven but the butter and sometimes cinnamon and brown sugar take them to a whole other level.
I decided to mash these, but in a different way from my usual method. Usually I’d boil the potatoes but this time I decided to roast them and sieze the extra flavors from that process. When you transfer them to your mixer, make sure to scrape in all of the crispy, charred pieces that get stuck to the pan. That’s free flavor right there! I definetely tasted a difference between roasting and boiling. I actually gained extra flavor by roasting rather than losing flavor by boiling it out. You have to add butter and the cream, it’s like a law when you mash potatoes so don’t skimp on this part. Enjoy…
Sweet Potato Mash with Fresh Herbs
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme finely chopped
- 2 teaspoons fresh rosemary finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 oz stick unsalted butter melted, 4
- 3 tablespoons heavy cream
- 1 1/2 tablespoon maple syrup
- Preheat the oven to 400 degrees.
- Peel the potatoes and roughly chop them into 1 inch cubes.
- Transfer them to a large bowl and add the oil, herbs, salt and pepper.
- Toss well to coat the potatoes.
- Place them on a baking tray and bake for 35 minutes or until a knife can pierce them with no resistance.
- Scrape the roasted potatoes into the bowl of a stand mixer.
- Add the melted butter and beat on med-high until most of the lumps have gone.
- Add the heavy cream and maple syrup and beat again, scraping down the bowl 2-3 times until the mixture is smooth.
- Transfer to a serving dish and serve warm with a drizzle of extra maple syrup over the top if desired.