Happy Fall News24/680.com followers!
Today was the first morning that it really seemed liked Fall. Cooler, breezy and leaves are turning and beginning to fall and swirl around in the wind. Time for more “wintery” foods…
I served these sweet potatoes recently for one of our meal deliveries, and the feedback included: “My kids normally don’t like sweet potatoes, but these were a hit!” and, “Congratulations! The first sweet potatoes I have ever liked. Had a second helping!” Quite a few have asked for the recipe, so here you go!
Early on as I was developing my cheffing skills, I was interested in encouraging better food choices and eating nutrient-rich food options. Although potatoes are high in fiber, vitamins and minerals; low in cholesterol and gluten-free, many are choosing the reduce their overall carbohydrate intake. Sweet potatoes have all the benefits of regular potatoes, but are also extra-high in vitamin A; cancer-fighting carotenoids (found in their color), and contain many anti-inflammatory properties. So, I combine the two in this recipe for the added value and flavor, but use a blend with Yukon Gold potatoes to reduce the richness of the sweet potatoes which is unappealing to some.
When I was developing this dish, I discovered that browning of the butter solids offers a nutty-flavor, and the brown sugar adds a sweetness that offsets the slight bitterness of the fresh sage. A bit of milk and sour cream adds a tangy creaminess and the seasonings (salt and pepper) pull it all together! My secret combination (which isn’t a secret anymore) to both flavor creation and balance.
This is a great alternative to traditional mashed potatoes. The colors and flavors will add depth and beauty to any autumn or holiday menu and presentation.
As always, I encourage everyone to submit a comment, share your thoughts and forward to others. This is the beginning of the seasonal recipe deluge! I hope you find something you’d like to prepare for your family this year!
– Chef Charlie
Mashed Sweet Potatoes with Sage-Brown Butter
1-pound large Yukon Gold potatoes, peeled and cut into 2-inch pieces
3-pounds Beauregard or Garnet sweet potatoes, peeled and cut into 2-inch pieces
6 ounces butter
1/3 cup light brown sugar
2 bunches fresh sage (or 2-0.66 ounce containers), stems removed and leaves coarsely chopped
1/2 cup whole milk
1/2 cup sour cream
Kosher salt and freshly ground pepper to taste
• Place gold and sweet potatoes in a heavy stockpot, and cover with water. Add a generous amount of kosher salt, cover, and bring to a boil. Cook until tender, about 20 – 25 minutes depending on the quantity.
• While the potatoes are cooking, melt the butter and brown sugar together in a skillet over medium heat. Once melted and frothy, swirl together the mixture for a minute or so. Remove from heat and add the chopped sage. Swirl the pan again until the mixture in thoroughly combined. Set aside.
• When the gold potatoes are just knife tender (the sweet potatoes will cook faster), drain well through a colander and return to stockpot. Using a potato masher, mash the potato mixture until still chunky. Add the warm butter, sugar and sage mixture and using a spatula, fold together. Then, add the milk and sour cream and combine. Finally, season to taste with kosher salt and freshly ground black pepper. Gently mix all the ingredients until combined but avoid overworking them.
• Transfer to a serving dish or plate individually.
Serves 4 – 6
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