Sweet potatoes are one of those love-hate vegetables.
So many memories of sticky sweet canned yams in heavy syrup with marshmallows on top for so many people. Who wouldn't be hesitant to consider that combination as a vegetable?
I don't recall eating the classic casserole at all, although there is a family story about my maiden aunt making them badly for a holiday meal, Once.
For my family, sweet potatoes were a rarity.
We ate white potatoes in all forms, mashed potatoes, home fried potatoes, grated raw potato pancakes (latkes), small potatoes dropped into a pot of stew, mashed potatoes cakes. Heck, we even enjoyed instant mashed potatoes on the annual camping trips.
But for some reason, sweet potatoes were rare in our meal rotation. Maybe it was availability in our suburban New Jersey area. After all, sweet potatoes are hot weather plants.
Once I got out on my own, sweet potatoes became one of my favorite fast meals. They pan fry in 5 minutes or so, if you slice them thinly.
I've passed on my love for sweets to my family as well.
They were our twins first food, boiled to softness and mushed.
Now that they are teenagers, they still loved mashed sweet potatoes. Now they like them gently spiced with a teeny, tiny bit of fresh ginger and cinnamon, and butter. The spice is almost so light to be a scent rather than a flavor, feel free to up the spice if you like.
I've made these for vegan friends with coconut oil with happy guests.
Mashed Sweet Potatoes
By Dr. Jean Layton
November 18, 2015
Smooth, slightly spicy with a hint of natural sweetness, these mashed sweet potatoes bring one of the classic flavors of falls into a smooth puree with a multitude of uses.
Prep time: 10 min
Cook time: 20 min
Total time: 30min
Yield: 8 cups
- 4 pounds of sweet potatoes
- 1/2 teaspoon grated free ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 tablespoons butter
- 3 tablespoons milk or cream