Mashed Ginger Sweet Potatoes

Yes, we’ve had glorious weather the past week, but I still like my roasted sweet potatoes. There’s something about the smell of them in the oven, so different from regular roasting potatoes, with the caramely sugary almost-burnt notes filling up the rooms (that smell makes me want to try to make roasted sweet potato ice cream out of them–a common flavor in Japan, believe it or not).

A typical roasted sweet potato preparation is simplicity itself: roast them till soft, cut them open, slather butter or fruity green olive oil, and top with plenty of black pepper and finishing salt of choice (I like tangerine salt, but kaffir lime salt makes them seem tropicalish and sexy). But for a new spin on mashed potatoes, try the following.

Roast them in a moderately hot (400) oven for about 45 minutes, or until soft. I often poke slits in them with a paring knife to make the roasting go a bit faster. Sometimes I rub olive oil over them, sprinkle on some salt and pepper, wrap them tightly in foil, and toss them in. Other times I don’t bother with anything and just chuck them in as is. However you do it, roast them until tender.

While they’re roasting, heat up some butter or ghee in a small pan, and add a half cup or so of chopped shallots (this takes quite a few shallots) and a nearly equal portion of minced fresh ginger. Season with salt and pepper, and saute for about five minutes, until they’re soft. Transfer that to a blender, add an egg and a good splash of (optional) soy sauce. Pulse it a few times and just set it aside until the potatoes finish cooking.

When the potatoes are done, let them cool just a bit, and transfer them to a large mixing bowl. Add four or so heaping tablespoons of Greek yogurt (regular plain yogurt is fine too) and a little splash of milk to get things going as you mash them with a sturdy wooden spoon and plenty of elbow grease (for a cleaner, more refined version of this dish, remove the skin after baking, and for a more rustico approach, leave the skin on). Add the egg/shallot/ginger mixture and again mix thoroughly. Salt and pepper to taste, and top with a few chives.

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It’s so good I can almost just have that for dinner, but it’s awfully nice to have a piece of simply grilled or broiled fish with it, and maybe a small mound of pickled ginger or pickled daikon (which I’ll be posting about soon). Sake goes really well with this meal.

Embarrassing addendum: I forgot to mention the yogurt!! Mix in a few tablespoons of plain yogurt, to turn these potatoes into fluffy, creamy, gingery concoctions that everyone seems to love. Greek yogurt works best, but any type will do . . . .