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.
- Serves: 4 to 6
- Calories: 334
- Fat: 7g
- Saturated fat: 4g
- Unsaturated fat: 2g
- Carbohydrates: 63g
- Sodium: 436mg
- Fiber: 9g
- Protein: 4g
- Cholesterol: 19mg
- 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
- Freshly ground white pepper
- Bring a large pot of water to boil, add yams and boil until forkable, roughly 15 minutes. Drain yams and return to pot.
- 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.
- 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.