My favorite time of the year is when I get together with friends and family to feast without judgement. With Thanksgiving right around the corner, I wanted to share with you some of my favorite side dishes of the season.
While a classic mashed potato side is a staple (and arguable a necessity) at the holiday dinner table, sometimes it’s nice to switch things up a bit. I LOVE sweet potatoes–sweet potatoes of all different colors are especially fun for me to cook with. Just like I never wear just one lip color, I often times never just eat one type of sweet potato #istayextra.
This baked sweet potato mash includes three different types of tubers: Japanese sweet potatoes (purple skin), white sweet potatoes (nude skin), and classic yams (orange skin). The sugar content and consistency of all these tubers vary, making for an interestingly pleasant mash when combined all together. The flavors become a bit more complex, and you’re able to get a variety of different vitamins that each potato type provides.
First I bake the tubers. This is not the traditional way of making a potato mash, which normally includes boiling the potatoes. I like to bake on high heat for a long time so that the starches in the potatoes break down, and the sugars are really able to caramelize.
*One thing to note, is that some of the potatoes are tougher and more starchy than others. Yams bake fairly quickly, and caramelize easily also. Japanese sweet potatoes are very hearty, and take a bit longer to cook in the oven as compared to yams and white sweet potatoes. When baking these potatoes, take the yams out before finishing the other two potato types to prevent overcooking or burning of the yams.
I hope this tricolored sweet potato mash suits your taste buds as much as it does mine! I could seriously live off this mash!
2 medium yams
2 medium white sweet potatoes
1 large Japanese sweet potato
2 cups unsweetened almond milk, add more if needed
1/2 teaspoon ground nutmeg
1 and 1/2 tablespoons kosher salt, + to taste
1 teaspoon fresh cracked black pepper, + to taste
2 tablespoons unsalted butter
1. Preheat oven to 425 degrees F. While preheating, line a cooking tray with foil. Wash potatoes, dry them, then stab with fork or knife all over so that the heat will penetrate the potatoes quicker.
2. Place potatoes on tray, and bake for 40 mins. After 40 mins, take the yams out of oven, but keep the other potatoes in for an extra 15-20 minutes, until white sweet potatoes and Japanese sweet potatoes are fully cooked and caramelized.
3. Once baking is complete, peel the skin off all tubers, discard the skins, or keep in mash for extra nutrients. I discarded the skins for aesthetic purposes.
4. In a medium sauce pot on medium heat, add the skinned potato medley, almond milk, butter, salt, pepper, and nutmeg. Mix all the ingredients together–the potatoes should be so soft, you’d easily be able to mash them with a potato masher. Add more milk, salt, pepper, or butter if need be–go by your tastebuds. Let cook and marry together for 5-7 minutes.
5. Once done, turn heat off. OPTIONAL: with a handheld mixer, really puree the sweet potato mash in pot until completely smooth.
6. Serve alone or with a side of gravy, and enjoy.