Search
  • Suzanne Yearley

Mashed Sweet Potatoes with Balsamic Vinegar

November 11, 2017

Suzanne Yearley




Sweet potato puree can be frozen! Whether you are putting it into a sweet potato pie that is your mother's or grandmother's recipe and that you make every year for Thanksgiving or you just want to try my spicy, sweet version of Union Square's amazing puree; you can make it up to two months before Thanksgiving. If you like to handle a complicated job (hosting a holiday!) by breaking it down into a set of daily or weekly tasks, this is a boon. You can even make this in September when sliced tomatoes on a plate with arugula and some grilled chicken are dinner and the holiday is still far in the future. When Thanksgiving does arrive, you will be so happy to have one last thing on your list.


Secrets for Success:

  • Bake the potatoes until they are very soft and caramelized. This is what will give them their rich and sweet flavor.

  • To Freeze: cool the finished puree in the refrigerator and then freeze in a ziploc bag.

  • When ready to serve: In the morning tear the bag from the frozen potatoes (you won't lose even a bite this way) and place them in a microwave-safe bowl. At dinnertime, reheat in the microwave and serve immediately.



Mashed Sweet Potatoes with Balsamic Vinegar

Adapted from The Union Square Cookbook


4 to 5 large sweet potatoes (about 4 pounds), scrubbed

2 tablespoons butter

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 cup milk, scalded

1 teaspoon salt

Freshly ground black pepper

1 to 2 teaspoons balsamic vinegar


Preheat oven to 450^F. Poke each potato a few times with a paring knife or fork to release some of the steam while they are cooking. Place the sweet potatoes on a sheet tray in the oven and bake for 50-70 minutes, or until easily pierced with a paring knife. Allow the potatoes to cool just enough to handle. Peel and pass through a food mill.


Stir the butter, cinnamon, nutmeg and milk into the puree. Season to taste with salt and pepper and stir in the balsamic vinegar.


Potatoes can be prepared completely and held in the refrigerator overnight or frozen for up to 2 months. See instructions above to reheat. Fluff with a fork, check seasoning, and serve.


Serves 8.



Tags:

sweet potato

autumn

Thanksgiving

make ahead

freezer

gluten-free

side dish

3 views
STAY UP TO DATE
  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon

© 2019 by What's For Dinner, NY. Proudly created with Wix.com