| Sage-Sweet Potato Mash |
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Created for KosherEye.com by Chef Shaya Klechevsky Ingredients: 4 or 5 large fresh sage leaves Directions: Peel the sweet potatoes and cut into even 2-inch chunks and put into a pot large enough to accommodate all the pieces. Fill the pot with water, enough to cover the sweet potato chunks by about 1 inch. Season liberally with salt until the water tastes salty like the sea. Cover, and bring the pot to a boil and then lower to a simmer. Cook the potatoes until they are fork tender, at which point, immediately scoop them out with a slotted spoon and place into a large bowl. Save the cooking water. Meanwhile, finely chop the fresh sage and set aside. Heat the Earth Balance in a saucepan and melt until it starts to bubble. Add the finely chopped sage to the hot melted Earth Balance and allow to infuse over a low heat for about 5-10 minutes. You don’t want to burn the Earth Balance or the sage, but just to infuse the flavor. Mash the sweet potatoes with a fork or a potato masher, and add the sage butter, a little bit at a time, making sure it’s completely absorbed into the potatoes. Add some of the cooking liquid, about ¼ cup at a time, to the mashed sweet potatoes to create a creamy consistency. Once desired texture is reached, set aside. Use with Turkey Chop with Coconut-White Wine Sauce recipe. Notes: Yield: 4 Servings
Reader Comments KM, Novermber 24, 2009: I decided to try the sweet potato/sage recipe and it is amazing and so easy to make!!! |
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