I’ve always had difficulty making really good mashed sweet potatoes. Can anyone help?
Usually when I try this I treat it like mashed potato – I peel and cut the sweet potato into fairly small cubes and boil them until they’re soft, then mash them with salt, pepper and butter. The problem is that although it’s quite tasty, they tend to be watery. I assume that this is due to some difference between ordinary and sweet potatoes so that the latter absorb water if they’re cooked in it.
Tonight I tried an alternative, peeling and baking them in the oven in a dish covered in aluminium foil. It was better – they weren’t quite so watery – but it was still not quite right. The texture was still not firm enough for my liking.
I haven’t yet tried steaming them, or baking them with their skins on and then scooping out the flesh, and maybe these will work, but tonight’s experiment suggests I’m missing something fundamental if I want to make them more solid and less watery.