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5 large sweet potatoes
1 cup milk
2 tbsp butter
pinch ground nutmeg or cinnamon
pinch salt
pinch freshly ground black pepper
1 to 2 tbsp balsamic vinegar
Preheat oven to 400F (200C). Prick potatoes, then place directly on rack in centre of oven. Place a piece of foil on rack below. Bake until easily pierced with a knife tip, about 50 minutes. Or microwave on high until easily pierced, about 25 minutes. When cool enough to handle, peel, then pass through a food mill or ricer, or mash with a potato masher.
Place milk, butter, nutmeg, salt and pepper in a large saucepan and bring to a boil over medium-high heat, about 3 minutes. Remove pan from heat and set on a heat-resistant surface. Stir in mashed potatoes and 1 tablespoon (15 mL) vinegar. Stir with a wooden spoon until well mixed and potatoes have a smooth consistency. Taste and add more vinegar, 1 teaspoon (5 mL) at a time, if needed. The advantage of doing this in a saucepan is that if potatoes have cooled a little, you can return pan to low heat and stir often until hot.
Calories 200, Protein 3.7g, Carbohydrates 39.1g, Fat 3.6g, Fibre 4.6g, Sodium 60mg.
A splash of balsamic vinegar adds an unexpected pleasing tartness to sweet potatoes. With little effort, you can create a vibrant side dish sure to jazz up any turkey spread.
Mashed sweet potatoes can be made up to 3 days in advance, covered and refrigerated. Do not freeze. To reheat, place in a large saucepan, cover and heat over medium-low, stirring occasionally. You may need to add more milk. Or microwave, covered, in a large microwave-safe bowl on high 5 minutes. Remove from microwave, uncover and stir well. If not hot, return to microwave and continue microwaving, covered, on high, stirring each minute until hot.