A few cups of chicken stock, fine sea salt & fresh ground Tellicherry pepper spring all the flavor to life!
TRY THIS AT EASTER - it is a signature dish! It is sweet and savory with fresh herbs, dairy products and chicken broth.
This is a North Carolina recipe, naturally healthy and rich in beta-carotene, the most common plant source of vitamin A. But who cares! This is delicious, even if it is good for you...besides, sweet potatoes aren't even potatoes, not even related to potatoes.
So even if you have always thought that, as far as dinner is concerned, spuds are duds - these aren't.
Entree possibilities? TURKEY, of course! Maybe a stuffed pork chop or perhaps a baked salmon, brushed with pure Michigan maple syrup and a few lemon slices. Or maybe I'll just eat these Garlic Mashed Sweet Potatoes and call it a day!
- 6 medium sweet potatoes, peeled and quartered
- 2 sprigs of fresh rosemary
- 1 sprig of fresh thyme
- 5 whole cloves of garlic
- 1 tsp fine sea salt
- 1 tsp fresh ground black pepper
- 6 c chicken broth
- 4 Tbs sweet butter
- 1/2 c sour cream
- 1/2 c whole milk
- Bring the quartered sweet potatoes. herbs, salt, pepper and garlic to a boil in the chicken broth
- Reduce to simmer for 18 minutes
- Drain the liquid off and remove the rosemary and thyme
- Mash the potatoes and the garlic with a sturdy potato masher
- Add the butter, sour cream and milk
- Finish with an immersion blender or hand mixer on low - you can leave some texture to the sweet potatoes - it's not necessary to puree the dish. Some folks think 'baby food' if it's too smooth.
- Taste and adjust for seasoning
|Amount Per Serving||%DV|
|Serving Size 192g|
|Recipe makes 12 servings|
|Calories from Fat 55||50%|
|Total Fat 6.3g||8%|
|Saturated Fat 3.81g||15%|
|Trans Fat 0.0g|
|Total Carbs 11.49g||3%|
|Dietary Fiber 2.2g||7%|