Thanksgiving is coming soon and this month I decided I would share some of my favorite recipes with you. Usually sweet potatoes are that casserole dish full of lumpy orange potatoes that someone brings to your house on Thanksgiving but nobody eats. Tradition says that sweet potatoes should be dumped out of a can topped with butter and brown sugar, baked and served. The truth is if you make them the right way sweet potatoes are really good. My recipe for Sweet Potato Mash will make you think twice about leaving them uneaten, but you may not want to tell your friends how good they are so you can keep them all to yourself.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a potato peeler, a medium sauce pan, a sauté pan, a heat proof rubber spatula, a blender or food processor, a knife, a strainer, a cutting board, and a hand or stand mixer.
If you are not allowed to use the stove, mixer, or a knife by yourself you can ask an adult to help.
ChefElla’s Sweet Potato Mash (6-8 servings, this recipe can easily be doubled or tripled)
2.5 lbs. Sweet Potatoes
-You can use yams if you like but they may be drier than sweet potatoes and may require more milk or butter than the recipe calls for to make them creamy.
1 ½ Cup White Onion, Thin Sliced (about 1 whole medium onion)
1 Cup Skim Milk
-You can substitute chicken or vegetable stock if you would like your dish to be dairy-free.
4 Tbl. Butter
-You can use margarine or butter substitute if you would like your dish to be dairy-free.
2 Tbl. Brown Sugar, Packed (If you like your potatoes sweeter add 1 more tablespoon to the recipe)
1 ¼ tsp Salt, Kosher or Sea
¼ tsp Black Pepper
Optional Sweet Potato Toppings: Bacon Pieces, Maple Syrup, Chopped Pecans, Mini-Marshmallows, Crumble Topping (You can take the topping recipe from my Apple Crumble Muffin Recipe on 10/20. You can bake the crumble topping on the sweet potatoes in the oven to serve),
3. Melt 2 tablespoons of butter in your sauté pan over medium high heat. When the butter is melted, add your sliced onions and mix well to coat with butter. Turn the pan down to medium heat and cook the onions stirring every 2-3 minutes. Add ¼ tsp of salt and black pepper to the onions. The onions will begin to turn brown and translucent (clear). Cook until the onions are well browned but still soft. The onions should not crisp up during cooking. This process should take 10-12 minutes.
4. Put milk, brown sugar, cooked onions, and 1 tsp. of salt in your blender, and mix until smooth.
5. Peel and cut your sweet potatoes into large diced pieces.
6. Rinse the diced potatoes with water and place in your sauce pan. Cover the potatoes with water and put them on the stove on high heat.
7. When the water begins to boil turn the heat down to medium high. Cook the potatoes for 12 -15 minutes. Remove a piece of the sweet potato to check for doneness. The best way to check if they are done is to eat a little piece. Cut the potato and try it. If the potato is soft all the way through they are done. If not cook for another 2-3 minutes and try again.
8. When the potatoes are done. Place your strainer in the sink and carefully pour your potatoes into your strainer.
9. Add sweet potatoes while still warm into your mixing bowl. Using the whip attachment mix the potatoes on a low speed for a few second to break down the large pieces. Add 2 Tbl. of butter and your milk and onion mixture to the bowl.
10. Whip the sweet potatoes on a medium speed until the lumps are gone and the mixture looks smooth. Turn off the mixer and taste the potatoes. Adjust seasoning or sweetness as needed and if the sweet potatoes are lumpy you can mix for a little longer.
11. If you like your sweet potatoes thinner you can add some more milk or butter. Add a little at a time until they are the consistency you like.
Finish your sweet potatoes with your favorite toppings and enjoy.
ChefElla’s helpers can help by:
Peeling the potatoes