Serves 4 to 6
Sweet
potatoes are good and good for you. Most Southern recipes drown them in
butter and sugar, but they are so good with a just a whisper of butter.
In this recipe the potatoes are first roasted, then scooped and mashed.
You can use the microwave if you are pressed for time, but roasting
brings out the complex flavors.
4 medium sweet potatoes (about 2 pounds)
2 tablespoons sorghum, cane, molasses, or maple syrup
1 tablespoon unsalted butter
Finely grated zest and juice of 1/2 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
Preheat
the oven to 400°F. Line a rimmed baking sheet with a silicone baking
liner or parchment paper. (This will help with clean up.) Using a fork,
pierce the sweet potatoes in several places and place on the prepared
baking sheet. Bake until fork-tender, about 50 minutes. Set aside to
cool.
When the potatoes are cool enough to handle, peel the
potatoes, discarding the skin. Place the pulp in large bowl. (If you
really want them creamy, press
them through a fine-mesh sieve or food
mill.) Add the syrup, butter, orange zest and juice, cinnamon,
allspice, nutmeg, and cayenne. Season with salt and pepper.
Using
a potato masher, heavy-duty whisk, or handheld mixer, beat until
smooth. Taste and adjust for seasoning with salt and pepper. Transfer
the sweet potatoes to a warmed serving bowl. Serve immediately.
- Recipe courtesy of Basic to Brilliant, Y'all