I love how fancy restaurants often do a nice little smear of some sort of puree on your plate. It’s a simple concept really, just not something I usually think about doing to “switch things up” at home! So, inspired by a recent dinner out, I decided to do a little Sweet Potato Mash under some pork chops. It’s not quite as smooth as what you might find at a restaurant—because we like to keep the skin intact on our potatoes when pureeing them—but it was still the same idea and upped my weeknight dinner game just a little bit. Sometimes all it takes is putting a tiny bit of thought into the presentation of whatever it is you’re making!
For the flavor of this potato mash, I was thinking back to my Chop House days (it’s amazing I am still thinking about that place) where every sweet potato side was topped with a big dollop of their house-made cinnamon brown sugar butter. I subbed maple syrup for the sugar—in keeping with the 100 Days of Real Food rules—but the flavor was very similar and took me back down memory lane! These are also the perfect flavors for the upcoming holidays. You can always stick with the original sweet potato casserole, but why not get a little fancy with this mash recipe!
Three easy steps to make Sweet Potato Mash
- Cook the sweet potatoes: Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 1 to 2-inch pieces. Add the potatoes to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
- Puree: Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, syrup, and cinnamon until thoroughly combined and smooth, being careful not to overmix.
- Top with Pecans: Add the pecans and serve!
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