Lower GI than ordinary potatoes, having more fibre, thus making it a healthier option: sweet potatoes are in vogue!
Serves 6 – 8
1 kg sweet potatoes, peeled, cut into chunks and placed in water; 25 ml vinegar added
500 g potatoes, peeled and cut into chunks
60 – 100 ml milk
60 ml crème fraiche
50 g butter or margarine (50 ml)
Salt and freshly-ground black pepper to taste
Rind of one small orange or clementine (optional)
1.Hob: Place drained sweet potatoes and potatoes into a saucepan of boiling water and cook over moderate heat for 15 – 20 minutes, until tender.
Microwave: Place drained sweet potatoes and potatoes into a suitable container with a lid; microwave on 100% for 8 – 10 minutes until tender.
2. Drain very well.
3. Use a small, electric hand mixer to mash potatoes together with milk, crème fraiche, butter and seasoning, until well blended.
4. Place into a serving dish and garnish with orange rind.
• Use sweet potato mash as a topping for fish, vegetable, chicken or beef pies. Omit the orange rind if not desired.
• Mix sweet potato with an equal quantity of white potato mash for a different flavour variation. Omit the orange rind.
• Try using this mash recipe mixed with flaked, cooked fish, parsley and seasonings to make fish cakes with a difference.
• Always soak peeled sweet potatoes in acidulated water to prevent browning. Use 20 – 25 ml vinegar or lemon juice to 750 ml water.
• Red sweet potatoes, if you can find them in the shops, give an interesting pink colour to the recipe. The white or orange sweet potato gives a more aesthetic appearance.
• Red sweet potatoes are excellent for roasting, and adding colour to roasted root vegetables.
• Add butter to potatoes