Mashed Sweet Potatoes

Mashed Sweet Potatoes

This is a simple way to serve what some people consider to be only a thanksgiving side dish. I disagree, of course. Sweet potatoes are very versatile and can be used in many applications. I prove it here, with a sweet potato mash, using sweet fruit flavors to boost it past it’s normal, butter, brown sugar status.

What you’ll need:

6 small sweet potatoes

1/4 cup of crushed pineapples

1 tablespoon of orange zest

3/4 cup of light brown sugar

1/2 stick of butter, softened

1/4 cup of cream

Our misenplace today will involve the sweet potatoes. Peel them the sweet potatoes using a vegetable peeler, try not to use a knife, sweet potatoes are tough and we don’t need to add more scars to our hands.

Cut the sweet potatoes into quarters and slice them 1/2 inch thick.

For the recipe:

Add the potatoes to a large pot of water and bring to a rolling boil, turn down to heat to a simmer and cook until the potatoes are fork tender. If you are unsure what fork tender means exactly, it’s when you stick a fork into something, and the fork releases easily from the something with no resistance.

After approximately 20 to 30 minutes later, your potatoes will be fork tender, remove them from the pan by carefully draining them ino a collander,

Sorry about the steam, I  couldn’t wait for the potatoes to cool down. you don;t mind though, right? It’s what “The Turtle Man” from”call of the wild” would call LIVE ACTION!! ahem, so yeah, potatoes.. return them back to the pot.

Using a potato masher, mash the sweet potatoes with the butter and the cream, once completely mushed and smashed, Add the orange zest, brown sugar and the crushed pineapples.

I used this mash with another recipe.. Pan seared turkey chops with apple pan sauce.