Mashed Japanese Sweet Potato
We have an ongoing debate in our home about the merits of Japanese sweet potatoes over the classic orange ones. I love both, but prefer baked and mashed sweet potatoes using the Japanese variety. They are somehow drier, less watery after cooking which concentrates their earthy sweetness in a way that pops in your mouth after taking a bite. I usually bake half a tray of each when I’m food prepping for the week so we can all choose our favorites. I’m not mad that others choose the orange sweets, that just means more of the Japanese for me!
Ingredients:
Makes 8 servings
more or less to fit your family ;)
6 medium Japanese sweet potatoes
4 tablespoons butter
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon maple syrup
a splash of milk if needed
Directions:
Preheat your oven to 325 degrees F.
Line a baking sheet with parchment and place your sweet potatoes on top. Put them in the oven and let them bake for about 40-60 minutes. They should feel soft when you squeeze them.
Use a knife to cut them in half longwise and scoop the insides out with a spoon. Put the potato in a bowl and add the other ingredients. Use the spoon to stir it well and break up any lumps on the side of the bowl as you stir. If it seems too thick add a splash of milk. This is rustic cooking at its finest. Taste the mash for seasoning. Depending on the potato it may need a bit more syrup or salt or butter to get it just right. Enjoy your cloud of sweetness!
