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There are a lot of different things you can do with this one.
Take some sweet potatoes and chop them into chunks. It doesn't really matter what size they are but small enough to cook evenly.
Put the potatoes in a pan with whatever seasonings you want and then add a delicious cooking liquid. You don't need to cover the chunks, but you'll need enough liquid that they're all soaked. The amount of liquid you use will have a big impact on the texture of the dish. I will go into more details below.
Simmer the chunks until they're fork-tender and remove from heat.
Take a potato masher or a big fork and mash the chunks up with the cooking liquid. It will look weird at first but eventually it will all come together!
Once everything is nicely combined, take a whisk and whip the mixture to bring some air into it.
This dish is very rich and delicious and is the basis of all my experimentation with sweet potatoes. The ratio here is 4lb of potatoes to 2 cups liquid.
Chop the sweet potatoes. Melt the butter in your pot and add the potatoes to the butter, coating them and letting them sizzle a little. Then add the milk and follow instructions above, and season to taste.
If you're feeling spicy, you can also add 1 or 2 chopped chipotle peppers (the canned kind, in adobo sauce) and some cumin. It will be smoky and hot and earthy and delicious.
Instead of dairy, use 1 can coconut milk! Note that coconut milk tends to come in cans that are around 14oz, which is less than 2 cups. You can add additional liquid to supplement this if you feel it's necessary, but the less liquid you add the thicker your mashed potaotes will be. It's definitely better to end cooking with LESS liquid than more, but the potatoes are so starchy they will probably absorb any excess liquid (to a certain extent. i haven't tested the upper limits of this, lol)
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