I was undecided whether to use my only big sweet potato as a dessert or as a side dish. As dessert, I have grown up liking it cooked with coconut milk and mixed with other rootcrops or fried and coated with syrup. This time, I boiled and mashed it and treated it like a regular mashed potato dish but mixed it with Bronte pistachios and cinnamon, two of my favorite ingredients.
The first thing that came to mind when I tasted it was chestnuts. I didn't really get to try it as a side dish because when I prepared it, I didn't have any meat to accompany it with. So my husband and I got a scoop each to try after our pasta. That trial became a full dessert. Our reluctance to try paved way to a filling and satisfying experience. It was my first time to eat sweet potatoes this way and it was my husband's first time to ever try a sweet potato in his life! It's not typically Italian, so he never encountered it on his plate.
I will leave you with this pleasant recipe of sweet potato mash. If you love both cinnamon and pistachios, then join my club. I enjoyed it and I am guessing that you would too. Just decide on how you will eat it. As a side dish or as a dessert.
Sweet Potato Mash with Cinnamon & Pistachios
- 400 g. sweet potatoes
- 1/2 tsp. cinnamon powder
- salt & pepper
- 3 tbsp. ground pistachios
- 80 g. light cream
- 15 g. butter
- Boil, steam or roast the potatoes in the microwave with the skin on. When cooked, take away the skin and mash.
- Add butter, light cream, pistachios, cinnamon, salt & pepper.
- Serve warm.