Sweet potatoes are all the rage these days. They're nutrient-dense, cater to all sorts of dietary trends, and are super versatile. Seriously, not many foods can be delicious as both pies and fries. Of course, when you think of sweet potatoes, the staple Thanksgiving casserole with the marshmallow topping might come to mind. But for me, I love my sweet potatoes to take on a more savory flavor profile. Trust me, once you try this version of mashed sweet potatoes, you might be serving it at Thanksgiving.
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The key to a good mashed sweet potato is not to boil it. Never, ever boil a sweet potato unless you want to make baby food. Instead, bake them until tender, then peel and mash with your seasonings. That's it.
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If you've been reading any of my recent recipes, you know that I'm all about using duck fat. It's essentially my secret weapon for adding more depth of flavor to almost any dish. You might be tempted to substitute it out, which is totally your prerogative, but don't knock it till you try it.
Once you've got your baked sweet potatoes, it's all about infusing flavors with the duck fat mix, mashing it all up, and topping it with garlic, sage leaves, and even more (you guessed it) duck fat.
This is such an easy side dish to enjoy all fall long, so whether you're looking to impress your guests or just want a comforting home-cooked meal, I hope you give these mashed sweet potatoes a whirl.
The Easiest, Tastiest Mashed Sweet Potatoes
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A simple side with outstanding flavor. Pairs well with meats of all kinds, especially anything in the Fall.
Ingredients
6 sweet potatoes baked at 400 for 1 hour, peeled
1/3 cup duck fat
1 tbsp extra virgin olive oil
8-10 fresh sage leaves
5-6 cloves garlic peeled, smashed, chopped
TT salt
TT pepper
1/8 tsp nutmeg fresh ground preferred
Directions
- While the sweet potatoes are baking, in a small sauce pan add the duck fat. Warm up on medium low.
- Add the sage leaves to the heated oil and fry for about 60-90 seconds. Remove and set aside on paper towel.
- Add the chopped garlic to the oil and turn off the heat. Immediately add the olive oil to cool the duck fat slightly. Set aside.
- Once the potatoes are baked and tender all the way through, peel them and discard the peels. Add the flesh to a bowl and mash with a wooden spoon. Add 1-2 Tbsp of the duck fat/oil mix, along with salt and pepper to taste.
- Spread the sweet potato mash onto a serving platter, topped with some of the duck fat, garlic, and the sage leaves. Serve warm.
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