1 sweet potato
salt and pepper to taste (optional)
chicken broth or milk (optional)
extra virgin olive oil or butter (optional)
-peel skin off sweet potato
-cut potato into 1/2" pieces
-place into a small pot, and cover with water (about 1" above the potatoes)
-boil potatoes over medium high heat for about 20 minutes, until potatoes are fork tender
-drain potatoes and place them back into the pot
-with a fork or potato masher, mash the potato until desired consistency
-if potatoes are too thick, thin out with a little bit of chicken broth or milk
-add richness with a splash of olive oil or a pad of butter
-add a small pinch of salt and pepper to your preferred taste
-serve as a side dish, enjoy!
1 potato makes one serving
This one goes out to my dad, who introduced me to cooking sweet potatoes 'low and slow.'
TIPS and ADAPTATIONS:
-This recipe works for yams and/or sweet potatoes.
-To make it a sweet treat, skip the salt and pepper and sprinkle on some cinnamon, brown sugar, baby marshmallows!
-Give the potatoes a sweet and smokey taste by drizzling them with honey and sprinkling them with paprika and cumin.
-Try mashed sweet potatoes on top of a shepherd's pie instead of traditional baking potatoes.
-Mix in some roasted and mashed butternut or acorn squash or pumpkin with the sweet potatoes.
-A few slices of a mashed banana will give the sweet potatoes added sweetness without adding sugar!
-What's the difference between yams and sweet potatoes?
"What is marketed in the United States as “yams” are really a variety of sweet potato, grown in the South. A true yam is a starchy edible root of the Dioscorea genus, and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene.
from: The North Carolina SweetPotato Commission