Sweet potato puree with caramelized nuts
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
If you're looking for an unusual side dish to pair with your meat that will complement its flavor, choose sweet potatoes. Also known as sweet potatoes, they have a texture similar to potatoes when cooked, but with a slightly sweet flavor. Sweet potatoes make a delicious mashed potato. Combine equal parts of sweet potatoes with yellow potatoes, boil, and mash, adding milk and butter. To enhance the flavor of this vegetable, top it with a brown butter sauce made with crispy pecans. They'll impart a subtle nutty, caramelized flavor to the mashed potatoes. Despite this unusual combination, this side dish is perfect with oven-roasted meat or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 kg Russet Burbank potatoes (about 2 medium tubers), peeled and chopped
- 0.5 kg sweet potatoes (about 2 medium tubers), peeled and chopped
- A pinch of cayenne pepper
- 165g salted butter, cut into pieces, room temperature
- 1/4 - 1/2 cup milk, warm
- 1/3 cup chopped pecans
- 1 - 2 tsp. brown sugar
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Cooking the dish according to the recipe:
- Place the potatoes and sweet potatoes in a large saucepan and cover with cold water to a level of 2 cm. Season generously with salt and bring to a boil. Reduce heat to medium and simmer until tender, about 15 minutes.
- Drain the potatoes and return the pan to low heat. Heat until the remaining water evaporates, about 2 minutes. Add the cayenne pepper, 0.5 teaspoon of salt, and all of the butter, setting aside only 2 tablespoons. Mash the potatoes with a potato masher until smooth. Gradually whisk in the milk until the puree is creamy. Season with pepper and transfer to a serving platter.
- In a skillet over medium heat, melt the remaining 2 tablespoons (30 g) butter until it begins to darken, 3 to 5 minutes. Stir in the pecans and lightly toast for 1 to 2 minutes, then remove from the heat. Stir in the brown sugar. Pour the mixture over the purée.
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