The chile in this dish balances the sweetness of the potatoes, and the butter makes everything richer and more opulent. Chef Hugh Acheson says, “I left off the little marshmallows because I think we need to evolve…and my dentist friends would get mad at me.” You can garnish sweet potatoes with a variety of things from cooked apples, to more cooked chiles, to hazelnuts or even a dollop of yogurt.
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 red jalapeno chile, minced
- ¼ teaspoon grated orange zest
- ½ cup heavy cream
- ¼ cup vegetable stock
- 2 tablespoons sorghum or maple syrup
- ¼ teaspoon freshly grated nutmeg
- Nutritional Information
Nutritional analysis per serving (8 servings)
246 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 31 milligrams cholesterol; 391 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 teaspoon of the salt and cook until tender.
- While the sweet potatoes are cooking, melt the butter in a small saucepan, and when the butter bubbles and froths, add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.
- When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely, and then pass them through a ricer or mash them well with a potato masher.
- Add the flavored cream, stock, sorghum, nutmeg and the remaining 1/2 teaspoon of salt. Mix well and transfer to a serving bowl.
About 20 minutes
Dining and Cooking