White Sweet Potato Mash with Cilantro & Orange Zest
I put the mash in a bowl on the table with some diced butter on top of it. The hubs digs in, eats a spoonful of the creamy mash, pauses, takes another bite. Looks at me with raised eyebrows. ‘Lord, what’s that?! What’s in this mash?’ he asks.
White sweet potato, orange zest and fresh cilantro… try it, you’ll love it!
Love sweet potato? Then also check out my sweet potato and feta cheese casserole!
- 1 lb white sweet potatoes (450 g), peeled and chopped
- ½ fresh orange
- a handful fresh cilantro
- 3 tbsp unsalted butter
- 1 large garlic clove chopped
Add both the chopped sweet potato and garlic to a large pan and then fill with cold tap water until fully submerged. Add a pinch of salt.
- Place the pan over high heat. In the meantime take the zest off the orange: try to cut the zest into thick strips. This will make it easier to remove these bits later on once the potatoes are cooked. Then add the zest to the potatoes in the pan. You don’t need the rest of the orange.
- Bring the potatoes to a good boil. Then turn the heat lower to medium and put a lid on the pan. Cook the potatoes for 10 to 12 minutes until totally soft and smooth. Then remove the orange zest (don’t discard it yet, keep it aside for later).
- Strain the cooked sweet potato.
- Then transfer the sweet potatoes back to the pan and add half of the unsalted butter. Also chop up some of the cooked orange zest (you should add about a tablespoon of it). Season with a pinch of pepper and salt.
- Mash the potatoes up until the butter is nicely incorporated. Then chop up the fresh cilantro and add it to the potato mash.
- Stir the mash well and check the seasoning. Add extra pepper, salt, butter or chopped up orange zest to taste if necessary.
- Scoop the sweet potato mash onto plates or into a serving bowl. Sprinkle with extra pepper, salt, chopped orange zest and fresh cilantro. Serve hot.