Sweet Potato Mash
Sweet Potato Mash
Chef Cory Schreiber
In this recipe, the sweet potato is warmed in a baking dish to melt the Parmesan or cheese of your choice (white cheddar or a soft goat cheese would work well also).
This dish can also be held in the oven, and does not have to be fussed with as the meal comes together. In fact, it can be made the night before!
8 medium Organic Sweet Potatoes
3 tablespoons Unsalted Butter
2 Organic Oranges zested and juice freshly squeezed
1/2 teaspoon Nutmeg grated
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground White Pepper
1 teaspoon Salt
1/4 cup Parmesan Cheese grated
Preheat oven to 350°F. Place sweet potatoes on a cookie sheet and place in the oven.
Roast for 60-70 minutes, or until soft to the touch and completely cooked through. Cool the sweet potatoes for 10-15 minutes and then cut in half.
Using a spoon, scoop the flesh out of the potatoes into a medium bowl.
Melt the butter and pour over the potatoes adding the orange zest, juice of the oranges, nutmeg, cinnamon, white pepper and salt.
Mix well and place into a deep-sided baking dish; sprinkle the Parmesan over the top.
When almost ready to serve the entrée, heat the sweet potatoes in the oven for 20 minutes until warm and the cheese is lightly browned.
Sweet potatoes are so complete when cooked slowly in their skins, that all the cook really needs to do is enhance the flavor with seasonings or accents of their choice. Unlike their counterparts -the white, yellow or red varieties of potato- the interior of the sweet potato is not starchy, and can be simply scraped out and mashed with a fork. The coarse texture will still be creamy, smooth and balanced.
I have chosen nutmeg, cinnamon, white pepper and orange as autumn flavoring components that compliment the sweetness of the potato.