It has only been recently that I could say I love sweet potatoes. Growing up, I associated them with winter squash, turnips and rutabaga. Yellow mashed vegetables were all yucky. Oddly enough, I didn’t even taste one until I was an adult. I had a one by one centimeter taste of marshmallow topped brown sugar infused sweet potato casserole. It was enough to reinforce my disdain.In the last few years, I have determined to get over my orange/yellow vegetable aversion. I decided that if I didn’t like sweet potatoes sweet, I needed to add enough savory to balance the flavor. I found that I love roasted sweet potato chips/fries with spice and salt. I have been making a sweet potato version of potato salad for about a year (note to self: you should really blog about the Sweet Potato salad next summer). And now, I have come up with a mash that is, in my opinion, sublime.
It helped to add lots of cheddar cheese. The sharper, the better. I recommend a white cheese like Cabot Premium Farmhouse Reserve aged Cheddar. There are few other cheeses available in regular grocery stores that have a strong flavor like that one. Plain old orange cheese is pretty blah next to it.
- 3 large sweet potatoes, peeled and cubed
- 6 oz sharp white cheddar cheese, grated
- 2 Tbsp butter
- ¼ tsp ground pepper
- ½ tsp salt
- ½ tsp ground sage
- 4 oz cream cheese
- chervil for garnish
- In a saucepan, cover the sweet potatoes with water and boil for 12 minutes or until tender.
- Drain water out of the pan.
- Add the remaining ingredients (except garnish) to the pan.
- Mash by hand or with a small hand mixer.
- Transfer to a bowl and sprinkle with chervil (or parsley).
Cabot sent me some cheese, but did not ask for a recipe or post. All opinions herein are my own.