I am making a Southern-ish buttermilk roast chicken, this kind of main dish calls for a sweet potato side. I could have done just a simple roast potato, but I decided spice up a mash. The question is, of course, what spices? Today, I chose ginger, cinnamon, allspice and nutmeg.
Note: One of the advantages of a twice cooked dish is that you can make it a bit ahead and put it on “hold.” Pop it into the oven to reheat, as the chicken is resting, to make it hot and ready for the table.
Karl’s Sweet Potato Mash
1½ lb. Ruby sweet potatoes
3 Tbs. butter
¼ cup half and half cream
2 tsp. ginger, fresh grated
2 tsp. cinnamon
½ tsp. allspice, powdered (12 berries)
¼+ tsp, nutmeg, fresh grated
¼ tsp. Kosher salt
1. Peel and cut the potatoes into large equal-sized chunks.
2. Cover with water and boil until tender, about 15 minutes.
3. While the potatoes are boiling mix the seasonings into the cream and let it steep for a few minutes.
4. Drain and mash the potatoes.
Tip: I prefer to use a potato ricer whenever I make a mash. This device-which looks like a giant garlic press—produces a perfectly smooth mashed potato.
5. While the potatoes are still hot whisk in the butter, cream and seasonings.
6. Transfer the potatoes to a Pam-ed casserole and smooth out the top with a spatula.
Note: You may put this dish on “hold” at this point for 1-2 hours.
7. Bake the casserole in a 350º F oven for 15-20 minutes.
8. Serve hot with a garnish of fresh grated nutmeg.