Mashed Sweet Potatoes with Lime and Spices
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g sweet potato (s), fresh
- 1 teaspoon salt for the cooking water
- 1 star anise, whole
- 1 teaspoon fenugreek, whole
- 1 piece (s) ginger, fresh, approx. The size a hazelnut, roughly diced
- 1 lime (s), the juice from it
- 1 pinch cayenne pepper
- 1 pinch (s) sea salt
- 100 g butter
- 0.5 ½ bunch parsley, smooth, finely chopped
- nutmeg, or tonka bean, freshly grated
Print Recipe
Pin Recipe Instructions
- First, the sweet potatoes are peeled and cut into large cubes and placed in the lightly salted cooking water. Put the star anise, fenugreek seeds and ginger in a tea infuser or in a tied disposable tea filter into the cooking water right from the start. This makes it easy to remove the spices later. Bring to the boil briefly, reduce the heat to 1/3 and simmer for about 10-15 minutes. Check every now and then so the sweet potatoes don`t get too soft. They should have the same firmness as normal boiled potatoes. Remove the herbs, drain the sweet potatoes and return them to the pot.
- Now add the butter and the squeezed lime juice and work everything with the masher. Depending on how lumpy or fine you like your pounding, you have to pound either briefly or longer and intensely. Personally, I like it to be a bit chunky.
- Now fold in the parsley, a pinch of salt and the cayenne pepper. Many only use the leaves of parsley. I also use the stems, which I cut into fine rings and fold in. I just cut away the bottom part of the stems that they used to stand in the water to keep them fresh. The stalks make everything even more `crisp`.
- After serving on the plate, I still rub a touch of nutmeg over the mash.
- The other day someone gave me a tonka bean that has a great vanilla and cinnamon aroma. I also tried it: It also tastes great and also smells fantastic. Use the Tonka bean sparingly if you want to try it out.
- The mash is a great accompaniment to fried or grilled fish, meat or poultry.
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