Sweet Potato Mash with Mint

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If you’ve been following our Simply Recipes updates on Twitter then you know that I recently spent a week in the Bahamas with several other food bloggers at the Club Med Food and Wine Festival (more on that soon). As we were being wined and dined, and treated to amazing 6 and 7 course meals every night I kept my eye out for ideas and recipes that might work well for us at home. The first night’s dinner was spectacular (you can see a list of menus here on Jaden’s site), and included fresh caught wahoo fish served on top of a boniato mint mash. As good as the fish was, I could have skipped it completely and just had a huge plate of the sweet potatoes, they were so good.

Boniato is a sweet potato popular in the Caribbean, light in color, and fluffy when cooked. The chef who prepared the mash was Chef Sean Bernal of The Oceanaire Seafood Room Miami, who recalled to us how his grandmother in Puerto Rico would make him boniato sweet potato with onions and mint. Chef Sean generously shared with us how he prepared the mash, the trick he said was to roast the sweet potatoes so that you get the richness of flavor from the caramelization of the sugars in them. I prepared a couple batches, one boiled and one roasted, and I agree that the roasted approach produces more flavor, but it also takes longer to cook and uses more energy, so if you have time, yes, roast, but if not, boiling works fine too. The real surprise was the combination of the sweet potatoes, crunchy raw chopped onions, and mint. I never would have thought to put mint with sweet potatoes, but it’s a great combination.

Regarding the boniato sweet potato. I think they are pretty easy to come by in places like Florida, but our local Whole Foods doesn’t carry them. So I used a Japanese variety of a pale yellow sweet potato instead, which worked fine. (Apologies to Chef Sean, but we make do with what we have, right?) Another surprising touch was the addition of just a little bit of vanilla, it made the mash seem even creamier. I honestly can’t remember if Sean added sugar or not, but if you like your sweet potatoes to be sweet, you can add a little to taste (I think we added one teaspoon for the whole 3 lb batch.)

Sweet Potato Mash with Mint Recipe

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  • Yield: Serves 6.

Ingredients

  • 3 lbs light yellow sweet potatoes (boniato if you can get them), peeled, cut into 2 inch chunks
  • 1/4 cup olive oil
  • 1/2 cup to 1 cup (or more) water
  • 1/4 cup minced onion
  • 1/2 small garlic clove, minced
  • 1/4 cup chopped mint leaves, packed, (about 30-40 leaves)
  • 2 Tbsp minced cliantro, packed
  • Salt
  • Sugar
  • 1/4 teaspoon vanilla extract

Method

1 You can cook the sweet potatoes by either roasting or boiling. To roast, rub olive oil all over the pieces, sprinkle lightly with salt, and put them in a roasting pan, cook at 425°F for 40 minutes, until cooked through and lightly browned. To boil, put in a saucepan and cover with an inch or two of cold water. Bring to a boil, add 1/2 teaspoon salt, reduce heat and simmer for about 15-20 minutes, or until a fork easily pierces through the pieces.

2 Place cooked sweet potato pieces in a large bowl, add olive oil, mash with a potato masher until completely mashed. Slowly add water, stirring with a wooden spoon until the sweet potatoes reach desired consistency.

3 Stir in the onions, garlic, mint, and cilantro. Stir in vanilla extract. Add more salt, and maybe a little sugar if you want, to taste.

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chef-sean-bernal-th.jpg

Recipe method told to Elise by Chef Sean Bernal of The Oceanaire Seafood Room Miami.

Links:
Wahoo on top of mash photo that Deb of SmittenKitchen caught of the dish that inspired this post.

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Showing 4 of 12 Comments

  • Lauren

    Gotta say thanks for this recipe! I’m living in the Caribbean and I have these weird looking sweet potatoes that I don’t know what to do with – this is perfect. We’re have another Caribbean fish called Swai instead of Wahoo tonight.

    Thanks again!

  • Yana

    I made this with normal sweet potatoes (excluded the water and sugar to compensate for flavor/texture). I plan to make it again using boniatos, now that I’ve found them in the supermarket (they were well-hidden when I first looked), so I’ll post my thoughts on the difference. One question I had was, what’s the reason for peeling the potatoes? In the case of sweet potatoes, we happily eat the peel (in fact, I roasted the peels from the potatoes I used here with evoo, salt, and pepper, and had very yummy crisps to snack on), though I don’t know if there’s something about boniatos specifically that requires peeling…or is it just a preference for having peel-free mash? Thanks!

    Just a preference for a peel-free mash! ~Elise

  • ladyarhlene

    I made this twice already around easter and passover in miami and just tonight..it was easy to find in miami and here in nyc we thought it would be tricky but found it at our western beef on 62nd st on the upper westside…we are vegetarians so it’s a great find for us…btw we hope we have the right boniato sweet potato it’s has a reddish skin right? anyway they label it as boniato at western beef and the publix in miami so it must be the one….we love this recipe thank you!

  • Heidi

    To be honest, it was just okay. I wanted to stop after roasting the potatoes. They were great like that. My mash came out thick and I don’t know that I like so much mint in them. Had a hard time finishing it all. The bites with onion were yummy.

  • charles

    I grew up eating these sweet potatoes. If you live near a heavily Vietnamese populated area, you’ll probably find these in the supermarket there. (So if you’re in Orange County, CA or Houston, Texas you’ll find these at the local Vietnamese supermarket.)

    My grandmother actually likes to peel these, slice them into 1/4 thick pieces and bake them. It cooks much faster sliced and then she takes it out, used a huge cleaver to pound it a little flat (kind of like how you pound garlic with a cleaver). Tastes amazing as a “thick chip”.

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