28 November 2011

Sweet Potato Mash with Cinnamon & Pistachios


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

Ingredients:
Serves 2
  • 400 grams sweet potatoes
  • 1/2 teaspoon cinnamon powder
  • salt 
  • pepper
  • 3 tablespoons ground pistachios
  • 80 grams light cream
  • 15 grams butter 
Directions:
  1. Boil, steam or roast the potatoes in the microwave with the skin on.  When cooked, take away the skin and mash.
  2. Add the butter, light cream, pistachios, cinnamon, salt & pepper.  
  3. Serve warm.




3 comments:

  1. This looks so delicious. Would love for you to share this with us over at foodepix.com.

    ReplyDelete

I would love to read what you think!