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.
Mashed Sweet Potatoes Recipe
3 pounds garnet yams, peeled and chopped to about 1″ cubes
1/4 cup heavy cream
1 teaspoon smoked sea salt
1 tablespoon agave nectar (optional)
1/4 cup Sauvignon Blanc
Plain sea salt
Freshly ground white pepper