A handful of fresh cilantro, a little bit of grated orange zest, fresh cilantro and a knob of creamy butter… Believe it or not but this white sweet potato mash is such a savory flavor bomb!
You might be in for a good surprise here today…
White sweet potatoes do exist, believe it or not! Here in Spain we call these little starchy gems actually batatas. Have you ever heard of batatas or white sweet potato before then?
I have to admit that I bought these white sweet potatoes by accident.
Initially I wanted to make roasted sweet red potatoes. That classic side dish you surely must have tried out yourself. But as I was rushing to finish my shopping list at the grocery store, I accidentally picked up the white version.
So you can imagine that I was quite surprised when I cut into them that evening and the inside turned out to be absolutely white. But no panic, these white sweet potatoes are just as sweet and sugary as their red siblings!
White Sweet Potato Mash with Cilantro & Orange Zest
So I ditched my initial idea to make the oven roasted version.
And that’s when I created this white sweet potato mash as a side for a gorgeously pan seared whole sea bream. Sweet potato and fish? It sure works, you have no idea!
Well that evening I put the white sweet potato mash in a serving bowl in the middle of the table with a little diced butter melting on top of it. Oh, bliss. The hubs digs in, eats a spoonful of the creamy mash, pauses, takes another bite.
Looks at me with raised eyebrows.
‘Lord, what am I eating?! What exactly did you put into this fluffy sweet mash?’ he asks. So I told him what it was and he loved it!
White sweet potato, fragrant orange zest and fresh cilantro…
What a heavenly combo. Try it because you will adore it.
Do you 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.