Creamy Caribbean Sweet-Potato Mash

Method9 steps · about 40 min

1. 1

   Step 1: Have the small head of already roasted garlic ready before starting. Put enough peeling-bath water in a large bowl to cover the potatoes and mix in the 1 tbsp lemon juice. Peel the 3 large Caribbean sweet potatoes, adding each to the bowl as you work.

   Uses 3 large red-skinned, white-fleshed Caribbean sweet potatoes · Water to cover the peeled potatoes in a bowl · 1 tbsp lemon juice for the peeling bath

2. 2

   Step 2: Lift the peeled sweet potatoes from step 1 out of the lemon-water bath. Discard the bath water, rinse the potatoes thoroughly with clean rinsing water and drain.

   Uses All peeled potatoes lifted from the bath · Clean water to rinse the peeled potatoes

3. 3

   Step 3: Roughly chop the rinsed, drained potatoes from step 2 into chunks.

   Uses The rinsed potatoes, drained from their rinsing water

4. 4

   Step 4: Put the chopped potatoes from step 3 into a large saucepan. Add fresh potato-cooking water to cover them and bring to a boil.

   Uses Chopped Caribbean sweet potatoes · Water to cover the chopped potatoes for boiling

5. 5

   Step 5: Reduce the boiling potatoes from step 4 to medium heat. Cook for approximately 25 minutes, checking then and continuing if needed until the chunks are soft enough to pierce easily with a fork.

   Check tender sweet potatoes · 25 minUses Potatoes in their boiling water

6. 6

   Step 6: Drain the fully tender potatoes from step 5 in a colander, discarding their cooking water. Transfer the drained potatoes to a mixing bowl.

   Uses All cooked potatoes, lifted and drained

7. 7

   Step 7: Mash the drained cooked potatoes from step 6 with a potato masher or an electric whisk.

   Uses Drained cooked Caribbean sweet potatoes

8. 8

   Step 8: While working the mash from step 7, pour in the 1 cup almond milk. Remove the papery skins from the small head of already roasted garlic and add all its soft cloves, the 1 tbsp dairy-free butter, ⅛ tsp Himalayan pink salt, 1 tsp black pepper and leaves stripped from the 5 thyme sprigs. Mash or whisk until combined and creamy.

   Uses Mashed cooked Caribbean sweet potatoes · 1 cup of almond milk · Soft cloves from 1 small head of already roasted garlic · 1 tbsp of dairy free butter · 1/8 tsp of himalayan pink salt · 1 tsp of black pepper · Leaves from 5 fresh thyme sprigs

9. 9

   Step 9: Serve the finished creamy Caribbean sweet-potato mash from step 8 warm.

   Uses Finished creamy Caribbean sweet-potato mash