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!
Butter-rich creamy mashed sweet potatoes
- 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.