Sweet potato mash

Ingredients for 2 servings:

• 2 large sweet potatoes
• 1 small piece(s) of ginger, about 4 – 5 cm
• ½ onion(s)
• 3 garlic cloves
• 30 g bacon
• some butter
• 1 pinch of nutmeg
• Milk, 1 small cup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the sweet potatoes or brush them under running water and boil them in a pot of water. Personally, I prefer to add the skin to the mash if it has a nice skin, but that’s a matter of taste. Grate the ginger; the remaining fibers can be added to the potato water, but they’re not absolutely necessary. Finely chop the onion, garlic, and bacon and fry them together with a little oil until golden brown. Then reduce the heat to half, add the nutmeg and butter, and melt them over low heat. Then simply keep the mixture warm until the potatoes are tender. Once the potatoes are tender, drain them and let them cool slightly. Stir the bacon and onion butter into the mash and slowly add the milk. Be careful, the sweet potato already has a lot of liquid, so add the milk very slowly until the mash has reached the desired consistency! Then season the mash with pepper and salt. In my opinion, you shouldn’t be too fussy here, as the potato absorbs a lot of salt. But you should approach this slowly. You can enjoy the puree on its own. It would also go well with fish; I tried it with cooked salmon, and it was delicious!