Sweet Potato Mash with brown butter

Sweet Potato Mash with brown butter

Sweet potato mash is a delicious accompaniment to roasted or grilled meat or fish. Here we have given you two ways of serving the mash, infused with a chilli garlic brown butter or topped with spiced onions.

Origin: Fusion
Serves: 8
Preparation time: 10mins
Cooking: 40mins
Heating Rating: Mild/Medium
Level of Difficulty: Easy

Serves Origin Fusion
Preparation Heat rating (Medium)
Cooking Ease (Easy)
Vegetarian Yes

Ingredients

1 tsp Cumin seeds
-1 tsp Crushed Bird's Eye Chilli
4 large sweet potatoes, peeled and cubed
Salt and pepper to taste
50-75g of butter
1 sprig of rosemary
2 gloves garlic, finely chopped

for the spiced onions
2 medium onions, finely sliced
50g butter

Preparation

The ideal way to cook the sweet potatoes for the recipe is to steam them until tender. If however you do not have a steamer, boil them in water that barely cover them and cook until tender but not overly soft, or else this will produce a very wet mash.

Drain thoroughly and allow to cool a little before mashing. Add salt and pepper to taste. Divide the sweet potato mash between two bowls.

In a small saucepan heat the butter over a medium heat, allow to brown gently but not burn. This will take about 10mins. The milk solids will settle to the bottom of the pan. Remove from the heat and carefully pour the brown butter into a bowl making sure to leave the solid residue in the pan. Rinse and dry the saucepan and return to the heat pour back the brown butter and add the garlic, rosemary and chilli flakes. Allow to sizzle gently over a medium-low heat for about 2 minutes. Remove from the heat and pour into a half of the sweet potato mash and stir well, check the seasoning.
Melt the butter in a shallow pan, add the sliced onions and cook until deep gold, this will take about 10mins. Stir in the cumin seed and the crushed chilli and continue cooking until the onions are deep gold in colour and spicily fragrant. Top the other half of the sweet potato mash with the spiced onions.
Serve aside by side, allow your guests to choose though they will probably want both!

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