Yeah, you heard. Underrated.
Sweet potatoes are like the Superman of the spud family. They are low GI which is excellent news for people watching what they eat. They are also rich in dietary fibre, vitamin A, vitamin C, and vitamin B6.
Nerd talk aside, they’re actually really tasty and don’t get used enough in Aussie kitchens I think!
Next time you’re planning to slap some mashed potato alongside your dinner, opt for a sweet potato mash instead. The days of sweet potato mash being only baby food are long gone.
Here’s how I make it. Feel free to play with the recipe all you like.
1 large sweet potato, peeled and chopped into bite size chunks
2 small potatoes, peeled and chopped into bite size chunks (you don’t have to include these, I do because I am a guts)
1/4 red onion, finely diced
2 cloves of garlic, peeled
1/2 tsp cumin seeds
salt and pepper to taste
2 tbsp butter or margarine
Boil chopped potatos, cumin seeds and garlic cloves in a medium saucepan, uncovered, until the potatoes are delicate and well-cooked.
Drain the potatoes, then return to the same saucepan on low heat.
Add your milk, butter, diced onion and salt and pepper. Stir the potatoes around as they gobble up the milk and butter. Some will start to fall apart.
Cook the mixture for a further 3 minutes until milk and butter have blended.
Now it’s time to mash (you thought I forgot didn’t you?). Grab your masher and go crazy- or for a finer texture, chuck it all in the blender.
* Now I like to serve this with a good steak, grilled chicken breast or even salmon cakes- the choice is yours and you can’t really go wrong. Throw some crunchy green beans alongside and you have yourself a well-balanced, and very colourful, meal.*