Sweet Potato Mash | Comfort from the South Pacific |

Sweet Potato Mash was discovered when living in New Zealand. To the local Maori people it is called Kumara. The sweet potato is a very versatile vegetable; it can be mashed, barbecued, used in soups, stir-fries, pies, quiches, braises or stews; cooked as chips or wedges or baked whole; thin sweet potato slices will puff up into crisps. To use sweet potato in salads, cook first until soft, and cool. It goes well with all meats and also complements fruits such as banana, pineapple, apricot, and apple.

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Sweet Potato Mash

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By Marc Spendlove-Kruger – Serves: 4

Prep Time: 10 Minutes – Cooking Time: 20 minutes

Sweet Potato Mash was discovered when living in New Zealand. To the local Maori people it is called Kumara. The sweet potato is a very versatile vegetable; it can be mashed, barbecued, used in soups, stir-fries, pies, quiches,

Ingredients

• 2 Large Sweet Potato or Kumara
• 1 Large Knob of Butter
• 1 Large Pinch of Salt
• 1 Large Pinch of Ground Black Pepper

Instructions

1

Use a steamer for Sweet Potato Mash. Boiling tends to make it a bit watery and sloppy when mashed.

2

Steam for at least 20 minutes or until it is soft. Prod with a sharp knife to test.

3

Take off the heat and give it a good mash, until it is lump free, and add your butter.

4

Serve with some flat leaf Italian parsley for color.

I like to use Sweet Potato Mash with rich meats such as duck or venison.  It is so versatile you can make soups from it, sweet potato and smokey bacon being a winter favourite.