Sweet Potato Mash with Saffron Butter
A great alternative to traditional mash with a hint of saffron and spice. Quick and easy to make with a rich, creamy texture, adding a wonderful pop of colour and flavour to any table.
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Servings: people
Ingredients
- 600 g sweet potatoes - scrubbed and cleaned or peeled
- 1 small onion
- 2 cloves garlic
- 50 g butter
- 3 strands saffron - ground in a pestle and mortar *alternatively steep in a little hot water
- generous pinch each of cinnamon, ginger and turmeric
- ½ tsp salt
- 1 large spring onions very finely sliced using as much of the green leaves as possible
- 1 tbsp fresh parsley - finely chopped
- ⅓ cup yoghurt, crème fraîche or sour cream optional
Instructions
- Boil the sweet potatoes with the garlic and onion in enough water to 'just' cover the vegetables. If you want an extra creamy mash, boil the vegetables in milk or 50/50 milk and water. Cook until tender but not squishy - about 20 minutes.
- Put the ground spices (except saffron) in a small pan and gently - very gently toast them. Dont burn. As soon as they give off an aroma - add the butter and remove from the heat - stir in the saffron and set aside.
- Remove the sweet potato skins and puree the vegetables with a stem mixer or an Italian mouli/ passatutto*. Return the mash to the saucepan and heat to steam dry (remove extra moisture). Add the saffron butter and mix well. Check for seasoning, adding more salt or a little ground pepper.
- Transfer to a warmed serving dish. Add the yoghurt and spring onions to the centre of the bowl and swirl from the centre out with the handle of a wooden spoon to create an attractive pattern.
- Serve as a side dish or as a base for grilled sausages, pork or chicken.
Notes
*Saffron - either bloom in hot water so it dissolves in the melted butter or grind with a pestle and mortar. The ground saffron should not be toasted.
*If you don't have a stick mixer or mouli, sweet potatoes will mash well with a fork; if using the fork, either remove or don't add the onion as you will struggle to get it to mash.
To Freeze. Great for batch cooking as it is easy to freeze and makes for a speedy side dish. Cook as above to the puree and saffron butter stage without adding the yoghurt and herbs; allow to cool. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, defrost thoroughly - preferably in the fridge overnight. Reheat on a slow heat with a sprinkle of water, stirring occasionally until thoroughly heated through. Serve with the yoghurt and herb swirl.
