Prep 0 mins
Cook 25 mins
A Caribbean-inspired recipe using white sweet potatoes. They can be found in markets specializing in Latino, Caribbean/African, or Mexican food staples. White sweet potatoes go by several names: boniato and batata to name a few. White yams can also be substituted (called poona-or Ghanian yam.)
- 2 lbs white sweet potatoes
- 1⁄4 cup butter
- 1⁄4 cup half-and-half cream (add more for creamier potatoes)
- 1 dash of freshly grated nutmeg
- 2 tablespoons fresh chives, minced (NOT dried)
- salt, to taste
- ground black pepper, to taste
- Scrub and peel the sweet potatoes. Place in a bowl of salted water to halt oxidation.
- Cut into large 2" chunks. In large stock pot, place the sweet potatoes and bring water to boil.
- Cook, covered for 25-30 minutes or until very tender.
- Drain well and return to the stock pot. Add the remaining ingredients, reserving 2 teaspoons fresh chives for garnish. Mash the mixture with a potato masher and then fluff with a fork.
- Season with salt and pepper and serve hot. Delightful served alongside curry dishes for balance of flavor and soothing of palate.