Mashed Sweet Potatoes

by Jenn on March 9, 2009

in Budget,Dips and Sauces,Gluten Free,Vegetarian


Sweet potatoes are cheap, readily available, good for you, and can be oh so yummy!  Traditionally thought of as a fall veggie, but throughout the winter they are still extremely plentiful, and I don’t think I could ever eat too many sweet potatoes!

Most people, when they think of sweet potatoes, think of smothering them with praline, or marshmallow, or some other very sweet concoction, which I get kind of tired of because you can’t taste the sweet potato anymore.  Don’t get me wrong, it’s obviously very apparent on my blog that I have somewhat of a sweet tooth, but for me, sweet has it’s place and it’s not usually the main component of my meal.  Given that, I tried to come up with something a little more savory instead – though this does have a fair amount of honey in it, when I taste this, I don’t automatically think “Oh that is sweet.”  The sweetness is a bit more subtle, especially since you don’t need to use much sauce on top of the sweet potatoes.  I got the inspiration from a recipe in my Williams-Sonoma book, but as per usual, changed it so much that it is now a completely different recipe and all my own.


Sweet Potatoes

round 2 lbs sweet potatoes, peeled and chopped into 1″ cubes
1/2 – 1 cup milk depending on how smooth you like your sweet potatoes, I used skim milk.

1. put sweet potatoes in large pot of salted water.  I like to have them chopped into cubes first, becuase the smaller the pieces, the quicker it takes for them to cook.  Bring to a boil and then simmer until tender enough for a fork to easily go through them.
2. Drain, put in food processor with milk (you may need to do this in batches), and pulse until “mashed”

Rosemary & Honey Balsamic Reduction

1-2 tsp. rosemary
2 tbs. EVOO
2 tbs. butter
2 large shallots, minced (about 1/4 – 1/3 cup)
2 cloves garlic, minced
1 tbs. cornstarch (or arrowroot powder)
1/3 cup honey
1/4 cup balsamic vinegar
3 tbs. heavy cream

1. Put rosemary, EVOO, butter, shallots and garlic in a small shallow pan and cook on medium to med-high to cook the shallots and garlic.
2.  Gradually stir in cornstarch, keep stirring for another 30s or so.
3. Add in honey and balsamic.  Keep stirring so nothing sticks to the bottom, and let boil for a little bit (a couple minutes, but not too long).
4. Reduce heat to low so mixture is barely at a simmer, and, stir often until it reduces and thickens.
5. Take off heat, add in cream at the very end to smooth out the sauce a bit.


Serve the sweet potatoes in a bowl (about 4 servings), and drizzle 1-2 tbs. max (you don’t need more than this considering how potent the balsamic flavor is, and how much fat I put into making this sauce!) over the top.  As you can see, I like lots of balsamic yumminess, but you can accent the sweet potatoes with however much you want to suit your taste.  You will have quite a bit of sauce left over, which I am thinking about using as a marinade for something later on…..