Mashed sweet potatoes with chutney
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- Prep Time10 mins
- Total Time10 mins
- Makes3 cups (750 mL), for 6 servings
© Royalty-Free/Masterfile
Ingredients
4 medium sweet potatoes, from 1 to 1.5 kg
1/4 cup milk
2 tsp butter
1/4 tsp salt
1/4 tsp freshly ground black pepper
Generous pinch ground cinnamon
1 to 2 tbsp of your favourite chutney
Instructions
Prick potatoes, then place on a large microwave-safe plate with thick portion of potatoes toward outside. Microwave, uncovered, on high, turning partway through, until potatoes are easily pierced with a knife tip, 20 to 25 minutes. Or preheat oven to 400F (200C). Place pricked potatoes on a baking sheet and roast 1 to 1-1/4 hours.
Just before mashing potatoes, in a small microwave-safe bowl or large, glass measuring cup, stir milk with butter, salt, pepper and cinnamon. Microwave, uncovered, on high until hot and butter is melted, 1 to 2 minutes. Or place in a saucepan over medium-high heat and stir until hot, 2 minutes.
When potatoes are cool enough to handle, peel, or scoop out flesh and place in a large bowl. Mash with a fork. Gradually stir in just enough milk mixture to make potatoes creamy. Stir in 1 tbsp (15 mL) chutney. Taste, then add remaining chutney, if you wish. If necessary, reheat in microwave on medium, stirring occasionally, until hot.
Nutrition (per serving)
Calories 135, Protein 2.2g, Carbohydrates 28.5g, Fat 1.6g, Fibre 3.3g, Sodium 181mg.
Move over everyday mash and make way for bright sweet potatoes. They're easier to mash than white potatoes. A large dollop of your favourite chutney adds an unexpected twist.
Make ahead
Prepare potatoes up to 1 day in advance. Keep covered and refrigerated. Do not freeze. Reheat in microwave on medium. Taste and add more milk, if needed.