|Serves: 8||Cuisine: Japanese|
This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made from Matsumaeya Makombu, and flavor it with Japanese Okinawa Kokuto Brown Sugar. The very complex flavor characteristics of Okinawa Kokuto Brown Sugar - molasses, mellow sweetness and a bit of acidity and saltiness – makes this simple mash a very special one.
- 4 pounds Sweet Potatoes (orange variety)
- 2 tablespoons Canola Oil
- ¼ teaspoon Wellington's Organic Cinnamon
- ¼ teaspoon Wellington's Organic Nutmeg from Grenada
- 2 tablespoons freshly squeezed Lemon juice
- ½ teaspoon Suzushio Sea Salt to taste
- 22 pieces Okinawa Kokuto Brown Sugar, cut into fine slices with a knife
- ¼ cup kelp stock made from Makombu (see the Kelp Stock recipe) or vegetable stock
- Freshly ground Wellington's Organic Black Pepper
- Preheat the oven to 400°F.
- With a fork stab the sweet potatoes on several places to allow steam to escape during cooking.
- Wrap the potatoes individually in aluminum foil and put them in the oven and bake for 2 hours.
- Remove the potatoes from the aluminum foil. Remove the skin with a knife. Cut the potatoes into chunks and transfer them to a food processor.
- Add the olive oil, kelp stock, brown sugar and lemon juice to the processor and process until smooth.
- Add the salt and ground black pepper and process using the Pulse switch.
- Transfer the sweet potato mash to a bowl and serve.