John Myers
Ingredients for 4 servings:
- 5 large sweet potatoes
- 1 ½ tbsp butter
- some salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes
simple, vegetarian, delicious
Preheat the oven to 200 degrees Celsius (convection oven). Roughly remove any dirt from the sweet potatoes. Pierce the skin of each potato 4-5 times from the top and sides with a knife. Place the potatoes on a baking sheet lined with baking paper and bake for about 90 minutes. The cooking time can vary by about 15 minutes depending on the thickness of the potatoes. Test the potatoes with a knife to see if they are cooked (the knife should be able to pierce the potato softly). When the potatoes are cooked, remove the baking sheet from the oven and let them cool enough to allow further processing. Now you need to separate the inside of the potatoes from the skin; this almost happens automatically, and don’t forget the bits that remain stuck to the skin. Mash everything together with the butter and seasoning until you have a coarse purée. A fresh green salad or cucumber salad goes perfectly with this. Enjoy!
Facebook Comments