Its the middle of winter and the desire for comfort food runs high, and I love tricking my body into thinking its eating a high carb meal when instead I’m feeding it something utterly nutritious. This recipe for butternut and sweet potato mash is my attempt at cutting a few calories, gaining more flavour and lowering the GI substantially.
If anything you will fall in love with the colour.
I have tried to make mash out of butternut alone, but generally it tends to be quite watery and land up like baby-food puree, so its a good idea to add a tuber to the mix. You could go with potato, but I love the soft orange-fleshed sweet potatoes which I prefer both in taste and texture to their pale fleshed sibling. They seem to be in season now too.
* Cooks notes ~ This would be a fabulous accompaniment to any grilled or roasted meat. Ostrich or duck wold be fabulous next to this. How much butter you decide to add is completely up to you. I like to add vegetable stock to the water that I cook the butternut and sweet potato in as it adds a nice flavour, and I prefer freshly ground white pepper to black in this dish.
Recipe | serves 6 4 – 6 as a side dish
- 1 large butternut (about 1kg), peeled, de-seeded
- 1 sweet potato (about 350g), peeled
- vegetable stock (I like to use 1T of Nomu Vegetable Fond)
- 40 – 60g butter (or more if you would like it more indulgent)
- 10 – 12 sage leaves (or more if you like)
- aprox 3T butter, to fry the sage
- sea salt and white pepper (or black if you prefer)
- a little extra butter melted on top (optional)
Cut the butternut and sweet potato into medium sized cubes approximately the same size, and add this to a pot of water to which you have added the vegetable stock. Boil until knife tender then drain thoroughly, allowing steam to evapourate.
While the vegetables are cooking, melt the butter in a frying pan. As it starts bubbling, briefly fry the sage leaves until they just start frizzling up. This happens in a matter of minutes. Remove and set aside.
Mash the drained vegetables with a potato masher or stick blender, add the butter, salt and Pepper to taste.
Serve with the crispy sage leaves scattered on top and with an optional additional drizzle of melted butter.
PS ~ in case you were admiring the gorgeous tableware in this shot it all comes from Entrepo, and the turquoise bowl is from their Jars range. Made in France, the range comes in a variety of natural shades and I am quite smitten with these samples they have given me to showcase on Drizzle and Dip. The mash colour just pops in this bowl.
The black plate is a 100% porcelain (although it looks like slate), and comes from their REVOL Basalt porcelain cookware range. The quality is on another page, and it can withstand all cooking conditions from oven to table. As I’m a complete sucker for matte black plates, this one is going to get a lot of ‘airtime’ around here.
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