Every cuisine has its own special recipe with sweet potatoes. I already have posted a snack recipe with Sweet Potatoes. The sweet potato balls is a snack grandma would prepare for us when we return hungry after a long day at school. This recipe here is my own and is actually a spin-off on my Sweet Potato Balls recipe. What is better than to prepare a "mashed" version of these? After all, it is the Thanksgiving season. And to make it synchronous with the fall season I also added a small pumpkin.
Looking for more mashed potatoes recipes - Check out my Garlic Mashed Cauliflower - no guilt, just great taste.
Ingredients:
Serves - 2
Sugar Pumpkin - 1 small (see notes)
Sweet Potato - 1 medium (I used the one with white flesh)
Butter, room temperature - 1 tbsp
Whole milk, warm - 1/2 cup
Salt - 1/2 tsp + more as needed
Pepper - 1/4 tsp
Method:
Halve the sweet potato (skin on) and drop in salted boiling water. Cook until fork tender, about 15-20 minutes. Cut the small sugar pumpkin into four. Remove the seeds and the fibrous inside. Drop to the potato boiling water in the last 7 minutes, it gets cooked fast. Drain water and allow the sweet potato and pumpkin to cool. When cool enough to handle peel the skin and mash with a potato masher or a fork. Return the pot back to medium heat with the mashed sweet potatoes and pumpkin. Add all the butter and the milk (little by little) and mix with a wooden spoon. When all of the milk is used up, remove from heat and add pepper and a pinch of salt. Serve warm.
Notes:
If using pumpkin puree from can use 1/2 cup for this recipe. Using canned pumpkin would give a more pronounced orange hue.
Don'ts
1. Don't wash the cooked drained potatoes in cold water. The sweet potatoes becomes gooey. This tip is applicable for regular potatoes as well.
2. Don't use a blender or any sort to mash the sweet potatoes. The blades release too much starch than needed and the sweet potatoes (or potatoes) will become gummy.
Looking for more mashed potatoes recipes - Check out my Garlic Mashed Cauliflower - no guilt, just great taste.
Serves - 2
Sugar Pumpkin - 1 small (see notes)
Sweet Potato - 1 medium (I used the one with white flesh)
Butter, room temperature - 1 tbsp
Whole milk, warm - 1/2 cup
Salt - 1/2 tsp + more as needed
Pepper - 1/4 tsp
Method:
Halve the sweet potato (skin on) and drop in salted boiling water. Cook until fork tender, about 15-20 minutes. Cut the small sugar pumpkin into four. Remove the seeds and the fibrous inside. Drop to the potato boiling water in the last 7 minutes, it gets cooked fast. Drain water and allow the sweet potato and pumpkin to cool. When cool enough to handle peel the skin and mash with a potato masher or a fork. Return the pot back to medium heat with the mashed sweet potatoes and pumpkin. Add all the butter and the milk (little by little) and mix with a wooden spoon. When all of the milk is used up, remove from heat and add pepper and a pinch of salt. Serve warm.
Notes:
If using pumpkin puree from can use 1/2 cup for this recipe. Using canned pumpkin would give a more pronounced orange hue.
Don'ts
1. Don't wash the cooked drained potatoes in cold water. The sweet potatoes becomes gooey. This tip is applicable for regular potatoes as well.
2. Don't use a blender or any sort to mash the sweet potatoes. The blades release too much starch than needed and the sweet potatoes (or potatoes) will become gummy.
Looks delicious and inviting..
ReplyDeletedelicious and yummy.
ReplyDelete