Prep 35 mins
Cook 0 mins
Sweet potatoes mashed with butter (or peanut oil) and spicy chiles and seasonings. From "Everyday Vegetables" by Jack Bishop. A zippy little side, different from the usual sweet potatoes. Vegan if you use the peanut oil instead of the butter.
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons unsalted butter or 2 tablespoons peanut oil
- 1 tablespoon minced fresh gingerroot
- 1 small jalapenos or 1 small other fresh chili pepper, stemmed, seeded, and minced
- 1 tablespoon minced fresh cilantro leaves
- Place the sweet potatoes in a large saucepan and add enough water to cover by about 2 inches. Add a generous amount of salt and bring the water to a boil. Reduce the heat slightly and cook until the sweet potatoes are tender, about 15 minutes.
- Meanwhile, heat the butter in a large skillet until foamy. Add the ginger and chile and sauté over medium heat until fragrant, about 1 minute. Remove the pan from the heat.
- Drain the sweet potatoes, reserving 1/2 cup of the cooking liquid. Place the sweet potatoes in a large bowl and use a potato masher to turn the sweet potatoes into fine bits. Add 1/4 cup of the cooking liquid and continue mashing until the sweet potatoes form a fairly smooth puree. Add the remaining cooking liquid as needed to work the sweet potatoes into a smooth puree.
- Set the skillet back over medium-high heat. When the ginger and chile start to sizzle, add the sweet potato puree and cook, stirring contsantly, just until the ginger, chiles, and butter have been evenly incorporated into the sweet potatoes, about 1 minute. Stir in the cilantro and salt to taste and serve immediately.
Yummy and easy to make sweet potatoes. Next time I would reduce the butter substantially (because I didn't taste it much) and up the ginger. But I thought that was a good side dish to chicken tonight.
I really enjoyed the spicy flavors in this dish! I halved the recipe just for me but wish I had made more! Thank you for a different and yummy recipe!
Was I in heaven! Every single ingredient in this recipe is on my list of favorite foods! I used a whole kilo of sweet potatoes, and I thought that there wasn't enough hot pepper or ginger or cilantro in the recipe, so I just added more, didn't measure, but I know how much we like in our food. I freeze the ginger root and then just grate it frozen with a Microplane zester, it comes out fine and incorporates perfectly into the dish. We had this as a side dish with some Grilled Wasabi Tuna, but I had some leftovers for breakfast the next day! Thanks, I LOVE this recipe!