Mashed Sweet Potatoes with Candied Kumquats
Ingredients
At a glance
Region
Difficulty
Serves
6
5 lbs. sweet potatoes, peeled and cut into large chunks
Butter, preferably organic (optional)
Cream, preferably organic and raw (optional)
Nutmeg
12 kumquats, sliced thinly and seeds removed
1/4 c. Rapadura or dehydrated cane juice sugar
1 c. water
Salt
Methods/steps
Put the sweet potatoes in a large pot, cover with cold water and simmer
over medium-high heat until tender. While the potatoes are cooking,
combine the sugar, water and kumquats and boil until syrupy. When the
sweet potatoes are tender, drain them well in a colander and return
them to the pot. Season with salt and nutmeg and mash to your liking.
Add butter and cream, again to your liking (I like mine without). Place
the mashed sweet potatoes in a serving dish and scatter the candied
kumquats on top. Any leftover syrup can join the duck glaze or be used
in making chutney. This can be made the day before and reheated in the
oven, uncovered, so a little crust forms.
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