Recipe: Mashed sweet potato - Argiro.gr

1 kg

sweet potatoes

A little thyme

3 sl.

bacon

100 gr

butter

150 gr

heavy cream or milk

Salt, pepper

Video

Wash the sweet potatoes very well with their skins on to remove any traces of dirt.
Place them in a pot with plenty of cold water and boil them for about 40 minutes until tender.
Pierce them with a fork; if they are soft, remove them from the heat and take them out of the water immediately.
Let them cool slightly and, while still warm, peel them or split them in half and scoop out the flesh with a spoon.
If they have burst while boiling and may have absorbed moisture, place the flesh in a colander for a few minutes.
Remove any fibers found between the skin and the flesh.
Transfer the flesh to a bowl and mash it with a potato masher or whisk while it is still warm. The mashed sweet potatoes become smooth even with a fork.
In a nonstick pot over high heat, brown the bacon without adding any fat for about 2 minutes.
Lower the heat to medium, add the cream or milk and let it simmer for 2 minutes.
Add the butter in pieces so it melts quickly, then add the mashed sweet potato.
Season with salt and pepper and stir with a wooden spoon until the purée is smooth and velvety.
Add a little fresh thyme or nutmeg.
If planning to serve it later, cover the surface with plastic wrap pressed directly onto the surface of the puree so it stays smooth.
Serve the purée warm. It pairs beautifully with pork, roast turkey, wild boar or duck.

Greek sweet potatoes are delicious and pale in color, while imported sweet potatoes are deep orange. Combine the two types; the Greek variety provides flavor and the imported variety gives a striking color. There are also Greek crops of red sweet potatoes in Karditsa and Trikala.
After boiling and softening the sweet potatoes, place them on the oven rack for about 10 minutes to dry completely. When they cool slightly, cut them lengthwise and scoop out the flesh with a spoon. Place it in a colander so any trapped moisture can drain.
The mashed sweet potatoes can be prepared the day before. As soon as it’s made, cover the surface with plastic wrap pressed directly onto it so it does not form a skin. When ready to serve, heat a little cream with a bit of butter and add the purée. Stir and serve warm. Low fat milk or cream can also be used. With cream, the purée becomes richer in flavor and silky in texture.