My husband isn't fond of sweet potatoes because they are, well, too sweet. I can certainly understand his sentiment given the many sweet potato dishes incorporating sugar or marshmallows and taking on a noxiously sweet flavor. I don't like that kind of sweet potato dish, either, but due to my Southern heritage I enjoy and sometimes crave a baked sweet potato with a tiny bit of butter and a pinch of salt on top.
So you can understand how we were skeptical when my mother served us mashed sweet potatoes while visiting her last spring. We were sure that they would be too sweet, but we were pleasantly surprised at the balance of sweet and savory in this recipe that she found in Southern Living magazine. The potatoes are cooked and drained, then mashed with sour cream, butter, chopped green chiles, and some salt and pepper. No added sugar. Michael immediately proclaimed these the best mashed sweet potatoes that he had ever tasted and said that I must get the recipe. So these will be on our Thanksgiving table this year.
[November 23, 2009.]
Mashed Sweet Potatoes with Chiles
- 6 quart pot
- potato masher
- 5 to 6 medium sweet potatoes (peeled and cut into 1-inch pieces)
- 1 cup light sour cream
- ½ cup unsalted butter (softened)
- 4 ounces chopped green chiles (fresh or canned)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Add cut potatoes to the pot and add water to cover. Bring to a boil and cook for 12 minutes or until fork tender.
- Drain and return potatoes to the pot. Add the sour cream, butter, chiles, salt, and pepper. Mash with the potato masher until smooth. Add more salt and pepper to taste. Serve warm.
- TIPS: These can be made ahead. Place mashed potato mixture into greased 2 quart baking dish and keep in the refrigerator for up to two days. Bring to room temperature, then top with 1 tablespoon of butter cut into small pieces. Bake uncovered at 350° F for 35 minutes.