40 Min
DF
GF
V
Mashed Sweet Potatoes
During testing, everyone at the Bake Lab in Houston was clamoring to get this recipe. Sweet potatoes are so naturally sweet that the addition of savory fenugreek leaves, chili, & mustard balance this side dish.
During testing, everyone at the Bake Lab in Houston was clamoring to get this recipe. Sweet potatoes are so naturally sweet that the addition of savory fenugreek leaves, chili, & mustard balance this side dish.
Cook Time
40 Minutes
Serves
3
Directions
Step 1
Combine the potatoes, water, salt, and fenugreek leaves in a covered stock pot and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until fork tender. Turn the heat off, leave the potatoes in the water to keep warm.
Step 2
Heat the olive oil and pop the mustard and asafoetida. Turn the heat off then add the coconut milk.
Step 3
Drain the sweet potatoes and add to the bowl of a stand mixer with the whisk attachment. Mix until mostly smashed.
Step 4
Keep the mixer on low and slowly add the hot coconut milk mixture (see note). Add the ginger, salt, and chili and continue to whip until smooth and fluffy.
Notes & Variations
- Use cream and ghee, instead of coconut milk and olive oil.
- Use these mashed potatoes for the top of a shepherds pie.
- It is key to heat the coconut milk to keep the potatoes hot. If the potatoes are cool, they will not get a smooth texture. Move swiftly so that both the potatoes and liquid are hot while whipping.
Ingredients
Approximately 1 1/2 pounds sweet potatoes, peeled and cubed
Water to cover
1 teaspoon sea salt
1 tablespoon dried fenugreek leaves
2 tablespoons olive oil
1 teaspoon ground mustard seeds
Pinch of asafetida
1/2 cup coconut milk
1 tablespoon ginger purée or grated ginger
1 teaspoon sea salt
1 teaspoon chili powder
Step 1
Combine the potatoes, water, salt, and fenugreek leaves in a covered stock pot and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until fork tender. Turn the heat off, leave the potatoes in the water to keep warm.
Step 2
Heat the olive oil and pop the mustard and asafoetida. Turn the heat off then add the coconut milk.
Step 3
Drain the sweet potatoes and add to the bowl of a stand mixer with the whisk attachment. Mix until mostly smashed.
Step 4
Keep the mixer on low and slowly add the hot coconut milk mixture (see note). Add the ginger, salt, and chili and continue to whip until smooth and fluffy.
Approximately 1 1/2 pounds sweet potatoes, peeled and cubed
Water to cover
1 teaspoon sea salt
1 tablespoon dried fenugreek leaves
2 tablespoons olive oil
1 teaspoon ground mustard seeds
Pinch of asafetida
1/2 cup coconut milk
1 tablespoon ginger purée or grated ginger
1 teaspoon sea salt
1 teaspoon chili powder
Notes & Variations
- Use cream and ghee, instead of coconut milk and olive oil.
- Use these mashed potatoes for the top of a shepherds pie.
- It is key to heat the coconut milk to keep the potatoes hot. If the potatoes are cool, they will not get a smooth texture. Move swiftly so that both the potatoes and liquid are hot while whipping.
Tags:
40 Min
DF
GF
V
Tags:
40 Min
DF
GF
V
You can't ever go wrong with chicken.
Chicken & sweet potatoes? Yes please!
FOOD FOR THE SOUL
