Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
- 3 medium sweet potatoes peeled and cut into 1 inch cubes
- 3 cups chicken stock
- 6 leaves fresh sage chopped finely
- ¼ cup fresh cilantro chopped
- 2 tablespoons butter or ghee (I've tested it with coconut oil and it works just fine but butter or ghee are obvious winners)
- 1 shallot minced
- 3 cloves garlic minced
- salt and pepper to taste
- In a medium pot bring chicken stock to a boil over medium high heat then add sweet potato and season lightly with salt and pepper. Boil sweet potatoes for 10-15 minutes or until easily pierced with a fork.
- Strain out the chicken stock through a mesh sieve or colander in a heat safe container and store in the fridge for use later. Make sure your pot is dry in the bottom then place back on the stove and heat 1 tablespoon of butter or ghee then add shallot and garlic and saute for 2-3 minutes. Add boiled sweet potatoes and mash with a hand masher then add remaining tablespoon of butter or ghee along with the sage and cilantro, season with salt and pepper to taste and continue to mash until thoroughly incorporated.
There are a lot of things you can do wIth the chicken stock left over that you strained out. I like to store it in the fridge and use it again for the same recipe with a little bit of water added to get it back to full 3 cups or use it as a base to a sauce. It adds an interesting slight sweetness from the sweet potatoes that were boiled in it.
Recipe by Slim Palate at https://slimpalate.com/herbed-sweet-potato-mash/