I love mashed starchy vegetables — mashed potatoes, mashed squash (kalabasa), mashed squash and potatoes… I suppose it was only a matter of time before I tried mashed sweet potatoes. I read that it’s a “classic accompaniment for traditional holiday dishes like roasted turkey and chicken.”
And when I finally made mashed sweet potatoes, I decided to heed the suggestion that “It’s important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.” My mashed sweet potatoes contain butter. Lots of butter. My goodness, it was good!
- 300 to 400 grams sweet potatoes
- 1/3 cup butter
- 1/4 cup milk or cream
- salt to taste
- chopped parsley
Peel the sweet potatoes and cut into two-inch cubes. Cook in boiling salted water until very soft, about 10 to 15 minutes. Strain.
Cut the butter into small pieces and dump into a mixing bowl. Add the very hot sweet potatoes. Mash the sweet potatoes until smooth (the heat from the sweet potatoes will melt the butter).
Sprinkle with salt and mix.
Pour in the milk or cream and stir until smooth. If you want a softer mixture, add more milk or cream.
Taste. Add more salt as needed.
Stir in the parsley.
Sweet potatoes are so cheap and abundant in the Philippines that there doesn’t have to be a special occasion to enjoy them. Serve the mashed sweet potatoes a side dish to your fried chicken or fish, or grilled chops or steak, as an occasional alternative to the usual mashed potatoes.