White Wine Mashed Sweet Potatoes

Mashed Sweet Potatoes with Sauvignon Blanc Recipe on http://www.theculinarylife.com

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.

White Wine Mashed Sweet Potatoes
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Mashed sweet potatoes are a sweeter, healthier side dish than the standard potatoes. Super quick and easy, using yams or sweet potatoes. Your choice!
  • 3 pounds garnet yams, peeled and chopped to about 1″ cubes
  • 3 teaspoons heavy cream
  • 3 tablespoons butter
  • 1 teaspoon smoked sea salt
  • 1/4 cup Sauvignon Blanc
  • Salt
  • Freshly ground white pepper
  1. Bring a large pot of water to boil, add yams and boil until forkable, roughly 15 minutes. Drain yams and return to pot.
  2. Mix in cream, butter, and smoked sea salt, mashing with a potato masher until slightly lumpy. Add Sauvignon Blanc and mash until completely creamy, adding more wine if you prefer your dish a little tangier.
  3. Heat over a low flame for three or four minutes to mellow the wine a touch, and season with salt and pepper to taste. Serve hot!

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Comments from other ninjas:

  1. alisa joy says

    sweet potatoes are a staple at our house. we eat them several times a week. however, i never thought about combining them with wine. which just makes it sound extra fancy!


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