Mashed Sweet Potatoes with Sauvignon Blanc Recipe

When I made my t-bone steaks the other night, I was looking for a quick and easy side that would compliment the herbs I used on the meat. Feeling starchy and harboring a wicket sweets craving, I decided to mash a few garnet yams (which aren’t yams at all, but sweet potatoes).

I do love me some mashed sweet potatoes.

Yams and sweet potatoes generally have a nice, mellow flavor, but I wanted mine to pop a little bit more so that the flavor didn’t get lost when paired with the salty steaks. Anything with a little acid will usually take care of that. Sauvignon Blanc and a touch of smoked sea salt make these taters a real treat that even your kids will undoubtedly love.

Mashed Sweet Potatoes Recipe

3 pounds garnet yams, peeled and chopped to about 1″ cubes
1/4 cup heavy cream
1 teaspoon smoked sea salt
1 tablespoon agave nectar (optional)
1/4 cup Sauvignon Blanc
Plain sea salt
Freshly ground white pepper

Bring a large pot of water to boil, add yams and boil until forkable, roughly 15 minutes. Drain yams and return to pot.

Mix in cream, smoked sea salt, and agave nectar, mashing with a potato masher until slightly lumpy. Add Sauvignon Blanc and mash until completely creamy, adding more wine if you prefer your dish a little tangier.

Heat over a low flame for three or four minutes to mellow the wine a touch, and season with plain sea salt and white pepper to taste. Serve hot!

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