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White Wine Mashed Sweet Potatoes

White Wine Mashed Sweet Potatoes

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Mashed Sweet Potatoes with Sauvignon Blanc Recipe on http://www.theculinarylife.com

When I made my t-bone steaks the other night, I was looking for a quick and easy side that would compliment the herbs I used on the meat. Feeling starchy and harboring a wicket sweets craving, I decided to mash a few garnet yams (which aren’t yams at all, but sweet potatoes).

I do love me some mashed sweet potatoes.

Yams and sweet potatoes generally have a nice, mellow flavor, but I wanted mine to pop a little bit more so that the flavor didn’t get lost when paired with the salty steaks. Anything with a little acid will usually take care of that. Sauvignon Blanc and a touch of smoked sea salt make these taters a real treat that even your kids will undoubtedly love.

White Wine Mashed Sweet Potatoes
Author: Stephanie Stiavetti
Servings: 6 servings
Course: Side
Cuisine: American
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Nutrition Facts
White Wine Mashed Sweet Potatoes
Amount Per Serving
Calories 334 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Monounsaturated Fat 2g
Cholesterol 19mg6%
Sodium 436mg19%
Potassium 1864mg53%
Carbohydrates 63g21%
Fiber 9g38%
Protein 4g8%
Vitamin A 250IU5%
Vitamin C 53.6mg65%
Calcium 50mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Mashed sweet potatoes are a sweeter, healthier side dish than the standard potatoes. Super quick and easy, using yams or sweet potatoes. Your choice!
Ingredients
  • 3 pounds garnet yams, peeled and chopped to about 1″ cubes
  • 3 teaspoons heavy cream
  • 3 tablespoons butter
  • 1 teaspoon smoked sea salt
  • 1/4 cup Sauvignon Blanc
  • Salt
  • Freshly ground white pepper
Instructions
  1. Bring a large pot of water to boil, add yams and boil until forkable, roughly 15 minutes. Drain yams and return to pot.
  2. Mix in cream, butter, and smoked sea salt, mashing with a potato masher until slightly lumpy. Add Sauvignon Blanc and mash until completely creamy, adding more wine if you prefer your dish a little tangier.
  3. Heat over a low flame for three or four minutes to mellow the wine a touch, and season with salt and pepper to taste. Serve hot!

This content was originally posted on FearlessFresh.com.

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