This rich and silky smooth puree is anything but bland. The trick to this superior recipe is baking the sweet potatoes slowly in their skins before mashing.
Sweet potatoes are firm, starchy tubers, which become sweet and gooey when cooked. This is because starch is a polysaccharide, which means that it is made up of lots of sugar molecules bound together in a chain. Heating breaks the bonds between the molecules, and so the starch is converted into sugar. The longer you cook sweet potato, the sweeter it becomes as more of the bonds are broken. This means that sweet potatoes baked in their skins make the best mash, as they have much more flavour than steamed or boiled chunks. Depending on the size of the potato, this can take anywhere from 1 hour for smaller potatoes, to 1 hour 30 minutes for monsters. All you need to do is be patient and wait for the tell-tale sign of brown ooze in the baking tray, which signals that the natural sugars have been released.
|Sweet Potato Mash|