Mashed Sweet Potatoes
This creamy sweet potato mash is seasoned with oil, pepper, and salt, with variations featuring traditional or Middle Eastern spices.
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Servings: 2 servings
Ingredients
- 250 g sweet potatoes 2 large or 3 small
- 1 spoon butter extra virgin olive oil or coconut oil
- 0.25 teaspoon black pepper freshly ground
- generous pinch salt (Celtic sea salt) or to taste
Traditional variation
- 0.5 teaspoon paprika
- 0.25 teaspoon ground nutmeg
Middle Eastern variation
- 1 teaspoon coriander seeds
- 0.5 teaspoon onion powder
- 0.5 teaspoon chili flakes
- 0.25 teaspoon cumin seeds
For a low-histamine version
- a pinch of white pepper if you can tolerate it; otherwise, omit it, NO black pepper
Procédé
- Peel the sweet potatoes. Cut them into pieces. Cook for about 15 to 20 minutes. Once cooked, drain, let them dry out a little, then mash with a little oil, pepper and salt to taste.250 g sweet potatoes, 1 spoon butter, 0.25 teaspoon black pepper, generous pinch salt (Celtic sea salt), 0.5 teaspoon paprika, 0.25 teaspoon ground nutmeg, 1 teaspoon coriander seeds, 0.5 teaspoon onion powder, 0.5 teaspoon chili flakes, 0.25 teaspoon cumin seeds, a pinch of white pepper
- Choose the oil to suit the other dishes on the menu. Coconut oil pairs well with Asian and Middle Eastern flavors. Olive oil pairs well with European Mediterranean flavors.
Notes
Middle Eastern spices pair deliciously with sweet potatoes (cumin, coriander seeds, cinnamon). Consider a sweet variation with honey or dates as well. Green Mediterranean herbs such as oregano and rosemary also pair well.
Equipment: small saucepan, immersion blender, vegetable peeler (or small knife).
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