I recently coined the phrase “kitchen Druidry” to describe what Nettle does… and I liked the phrase, and the attitude that it describes, so much that I am now going to make her share it with me. ;) I envision these “kitchen Druidry” posts as an occasional series that relate in some way to living more in tune with the natural order.
This first post is, obviously, about food. The last few weeks we have gotten a LOT of sweet potatoes from our CSA, and have been trying to figure out what to do with them. I don’t have much of a sweet tooth, and growing up in the South I was under the general impression that sweet potatoes came out of the ground with brown sugar and mini marshmallows already on them, because that was the only way I ever saw them prepared. Therefore, I was convinced that they were a culinary evil second only to okra (which I still don’t like).
However, last year my wife discovered a recipe from Martha Stewart for savory roasted sweet potatoes; and they were actually good! We’ve done this recipe to death recently, though. so this evening when I was facing our weekly mound o’ tubers I decided to change it up and try mashing them. Out of curiosity I poked around on the Web a bit, but I found that even the recipes labeled “savory” involved either sugar, or cinnamon, or ginger – all of which intensify the natural sweetness of the sweet potatoes, which is what I wanted to avoid. So, in the end I just went with a mashed variation of the roasted recipe – and they’re great!
(NB: I season by smell and taste, so I apologize in advance for the lack of accurate quantities in this recipe; amounts given are a best guess).
Peel and cut the potatoes into large chunks. Boil until fairly soft (about 10 minutes); drain. Mix in butter and milk using hand mixer, until creamy. Stir in seasonings to taste. The batch I made would probably serve six adults.