Hi all !
A few years ago, when sweet potatoes arrived in France, everybody was skeptical. Can we use that in a mashed sweet potatoes recipe ?
The first bizarre thing was the sweet, soft taste. It was hard for us to put it in our salty meals. I have found that the sweet/salty mix in France is not very appreciated. Most of the French cringe in front of bacon+mapple syrup or Hawaiian pizza truly.
I remember clearly my reaction about a time I was in the States, we found ourselves in a Burger King and there was this huge ad for a bacon sundae.
We were like :
*French attitude activated*
“What the hell !? Bacon, ice-cream ?? You crazy Americans !!!!”.
But slowly, in France, we are gradually introducing a bit of sweetness on some recipes : apples in a chicken stew, cinnamon in a carrot soup etc. And then comes the sweet potato. And it is, indeed, not that crazy 🙂
The second reaction of French in front of this new vegetable was :
*French attitude activated*
“We already have a huge variety of regular potatoes, we are fine, leave us alone”.
Well, we discovered that sweet potato was not really a potato. And that it was marvelous in vitamins B6, C , D, they contain iron, magnesium, potassium and they are a very good source of carbohydrates as their sugars are slowly released into the bloodstream (bye bye the blood sugar spikes linked to fatigue and weight gain).
So, we decided to shut up, cultivate it in the south of France and introduce it to our regular recipes. And tell everyone that, of course *French attitude activated*, we have the best recipes and best sweet potatoes.
I’ll let you be the judge of this last outrageous statement and try this recipe 😉
Let’s start !
MASHED SWEET POTATOES
Yield: 4-6 servings (depends on the size of the potatoes) – Prep time: 5min – Cooking time: 1h
What you’ll need
- parchment paper
- 2-3 larges potatoes (skin on)
- 4 fat garlic cloves, unpeeled
- a drizzle of olive oil
- a drizzle of pomegranate molasses (you can create the same taste by combining 2 doses of balsamic vinegar and 1 dose of honey)
- a dash of sea salt
- a dash of cinnamon
Here is my philosophy : use whatever you have in your pantry that is close to the ingredients above as it is more convenient for you. Everyday cooking is fun, it should not be a dictatorship !
Moreover, This is how you create unique recipes which will be yours.
First, preheat the oven to 350°F/180°C. You are going to roast the potatoes whole for 1 hour, or until cooked through (you can check with a knife, it should go through the potato with no resistance).
Place the unpeeled garlic cloves on a double layer of parchment paper, drizzle with a little bit of olive oil, then seal the paper around them. Add them beside the potatoes at mid-cooking (30min through) and let them roast for 30min.
Once the sweet potatoes are cooked, allow them to cool slightly, just enough for you to handle them and scoop out the flesh into a serving bowl.
Peel the roasted garlic cloves and mash them into the sweet potatoes, along with the cinnamon and some salt to taste.
Finish with a drizzle of olive oil, stirring well to incorporate it and make the purée nice and smooth.
Last and best, serve with a little drizzle of pomegranate molasses.
Et voilà !
Bon appétit 😉
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.