They’re called sweet potatoes, because they’re already sweet. So, unless I’m planning on a dessert with them (such as a sweet potato pie), I’m not really interested in adding extra sugars. I simply don’t see the point. Besides, I love the Paleo approach. But they can always be kicked up a notch or two by perusing the savory section of your herb and spice racks.
It’s been rather hot humid and dank in my neck of the woods, and as I’ve noted before, when temps get to about 78 F, the melting point of coconut oil, I melt too. I must be made of coconut oil??? So, I’ve just not been in the headspace for a lot of recipe-creating/writing. But I’ve done the below recipe a few times now:
In this recipe, I use Ancho Chili Powder, which is a reasonably mild chili, but you are free to up the ante should you choose. I find that this one has a good flavor all of its own, independent of the mild heat it brings to the potato. (To be honest, I love food on the moderately hotter side, but of late it loves me not quite so much… I’m getting old, I’m guessing.)
Before we get deeply into that, a couple of the animals who share my life want to mug for you: (A few feathered ones will do so at the end of the post, too.)
Prep Time: 5, prior to cooking, plus 10 minutes
Cook Time: 25 minutes
Rest Time: Mash, add the rest of the stuff, serve.
Serves: 2 as a side.
Savory Mashed Sweet Potatoes
- 2 sweet potatoes, about 200-250 grams apiece, peeled if desired, but in any case, bad spots cut out. Coarsely chop into three or four chunks per potato so they cook up more quickly. (I left most of the skin on.)
- 3-4 teaspoons butter, or ghee.
- 1/4 teaspoon ancho chili powder, or chili preparation of your choice.
- 1/4 teaspoon smoked paprika, or use the hot smoked paprika, but taste…
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste: I decided I didn’t want salt, and I used Trader Joe’s Rainbow Peppercorns. Love that stuff!
- Garnishes: Fresh cilantro or parsley. Today I used home grown side yard curly parsley.
Add those potatoes to a small pot of water, bring to a boil, reduce to a simmer, and allow them to do the simmer for about 25 minutes, or until soft.
Remove from water, place in a bowl suitable for mashing the potatoes. Using a potato masher, mash until to the texture you like. I’m all for chunky! If you want them smooth… go for it!
Add the butter and everything else except the garnishes. At this point I mix and mash with a serving spoon. Taste, and add a little more of anything you personally find lacking.
Serve, adding the garnishes you choose.
And below, some of my fine feathered friends. I simply love the gentleness and inquisitiveness of Celeste.
I forgot to keep the music theme going in the last post, so, here’s my third and last musical link for that challenge, which I fear I’ve followed the spirit of, rather than the letter:
I’m not really sure this is what was wanted, but it’s a satirical re-interpretation of the Talking Heads’ song, Psycho Killer. It has chickens in it, so… Check. At any rate, also check out the third part of the inspirational 3 day music lyric challenge.
Oh, when I went out to pluck that parsley for garnish, I didn’t notice there was a caterpillar riding along until I brought both inside. I put him and the sprig he was attached to back outside. Not a monarch (they are yellow, black and white), though I have those around here, too.
And back to Sunday’s link up, over at What’s For Dinner?
And yes, the Homestead Blog Hop, because sweet potatoes are going to be grown here (next year), and we’ve got my chickens to hand.
And, now, Full Plate Thursday, because, well, today as I’m editing, it’s a Thursday! (And, I’m hungry for a full plate…)