Sweet potatoes are something we didn’t use very much in our cooking before. Maybe it’s because we generally prefer locally grown root vegetables, and sweet potatoes are usually shipped in from China, USA, or Israel. But yep, sometimes we treat ourselves with a few of these yummy things, and this mash really is a perfect way to enjoy them – basil pairs up so nicely with the sweetness of the root.
I actually tasted a hint of liquorice in this mash, maybe because of the combination of salty and sweet flavors.
Sweet Potato Mash:
- 2 sweet potatoes (about 500 g)
- 2 teaspoons muscovado sugar
- 1/2 teaspoon salt
- 1 and 1/2 tablespoons margarine
- 2-3 teaspoons lemon juice (or lime juice)
- freshly ground black pepper
- 1 to 2 tablespoon chopped basil leaves
- salt to taste
First I peeled and sliced the sweet potatoes, placed them in a cooking pot with the sugar and the 1/2 teaspoon of salt, and added enough water to cover. Then I boiled them until very soft.
Once they were cooked, I drained the water, added the margarine, and mashed the sweet potatoes with our potato masher. Then I stirred in the black pepper, chopped basil, lemon juice, and some salt, and served the mash with some stir-steamed veggies and an arugula salad.