Thursday, June 4, 2009

Yum, Mashed Sweet Potatoes

I think my parents raised me right ... I love my vegetables! It dates back to my Chinese Thanksgivings where we cooked chicken instead of turkey; and chinese sausage rice instead of stuffing. Its during Thanksgiving that I had my first yam... Yams and sweet potatoes are often confused. Both vegetables are distantly related: yams are native to North America and sweet potatoes are native to Africa and Asia. Bet you didn't know that right? I didn't either. HA HA. I just checked wikipedia!

So, the purpose of this post was to share this yummy recipe that I found. It is sooo delicious. Try it on your own and let me know what you think... and remember, peel the sweet potatoes when they are dry!

Sweet Potatoes
  • 2 large tan-skinned sweet potatoes (about 1 3/4 pounds), peeled, cut into 1/2-inch-thick rounds
  • 3 tablespoons butter
  • 1 onion, sliced
  • 2 teaspoons minced fresh thyme
  • Pinch of ground cloves
Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Melt butter in heavy medium skillet over medium-high heat. Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes. Transfer sweet potatoes and onion mixture to processor and puree until almost smooth. Stir in cloves. Season with salt and pepper. (Sweet potatoes can be prepared 1 day ahead. Cover separately and chill.)

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