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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
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!
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.
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”.
I LOVE Sweet Potato mash. In my area these potatoes are sold as “Korean Batatas”. Soft and sweet, perfect for a delicious mash. Thanks so much for featuring this wonderful vegetable.
I had afhgan food for 1st time while home in DC. Totally rocked by Kadu bouranee,”from wikipedia: a pumpkin dish made by frying pumpkin with different spices. It is topped with chaka/sour cream and dried mint. Kadu bouranee is eaten with bread or rice.” I never would have thought of mint with winter squash! Hooked! So not having any pumpkin and being a GRITS(girl raised in the southeast) I turned to swt taters (the red ones). cubed, drizzled with EVOO and allspice, roasted and garnished with fresh mint from garden. Amazing. of course sour cream is always nice… now I am thinking of using the sour cream/mint/cilantro to swt tater latkes!
We have an Afhgan restaurant close by and I totally agree, love that pumpkin dish. ~Elise
I love the idea of using mint — I think it gives such a nice hit of freshness to so many savory applications we don’t think about.
Do you think the Boniato sweet potatoes could be prepared in the microwave as well? I’ve had good luck “baking” yams in the microwave. For whatever reason they work better than regular russets.
Microwaving them will be similar to boiling them (just remember to peel and cut them first). The temperature you get when microwaving never goes above 212°F, the temp of boiling water, so you will not get the caramelization benefits that you would from roasting them at a higher temp. ~Elise
Briefly, the mirowave is the fastest way to cook sweet potatoes using the “large bowl” you will be mixing in. One less pot or roasting pan to clean.
Hi Elise! You are so on the ball after the trip – I’m still doing laundry ; ) Merci beaucoup for the amazing experience, and merci TRES beaucoup to your dad!!
The sweet potato mash with mint was one of my hands down favorites from the week…I’m so glad you’ve already got it figured out for us! I recall Chef Sean saying there was no sugar in his version, and I think I recall that for the vanilla flavor, he shaved 1 bean into the mash.
The site looks great!! I’m lighting a candle and hoping it’s an effortless and easy transition to the new domain.
Thanks Steve-Anna! Yes, he did use some vanilla from a bean, but for this recipe (serving 6, not 50) if you were to use bean, just a little would suffice. Thanks for the reminder on the sugar, I couldn’t remember. I do think the longer or higher heat you roast the sweet potatoes, the more sweet caramelized flavor they will have. xoxo ~Elise
First of all, I love the new site! The thumbnails are a great idea; the definitely make it easier to look through recent posts.
Now, as for the sweet potato recipe, what is the difference between a boniato and the traditional sweet potato (or yam) with the bright orange flesh? Are they similar in flavor? I’m not so sure about the mint and onion with the bright orange variety, but if this is an entirely different creature, I might be inclined to try it.
Great question, though I think a little hard to answer unless you have several varieties in front of you to test. I think the garnet yams tend to be much sweeter than boniato or other lighter flesh varieties. Haven’t tried this recipe with garnets, but if you do, please let us know how it turns out. ~Elise