Because I like sweet potatoes so much more.
At least in the format that I made them last week for our Thanksgiving preview, and in the format that I’m going to make them for the real Thanksgiving dinner, and in the format that I’m going to make sweet potatoes from now on until forever.
Mashed. Truffle oil. Parmiggiano-reggiano cheese.
And maybe some sage to make it all seasonal and whatnot.
Truffled Mashed Sweet Potatoes with Parmesan and Sage
Any color sweet potato works. The bright orange-fleshed sweet potatoes are so much better for you than the ivory-fleshed ones I used but I just didn’t trust that the orange ones in the store were sweet potatoes instead of yams. Of course, Yams can be white, too, so whatever, I’m screwed either way.
To change the servings, allow for about 1 large sweet potato per two people. You’ll still have a lot leftover, which is great because leftover mashed sweet potatoes might be even better than the real thing.
2 large sweet potatoes, peeled and cut into 1″ cubes
2 tablespoons olive oil
¼ cup grated parmigiano-reggiano cheese, plus more (shredded) for garnish
salt and pepper to taste
1-2 tablespoons truffle oil
fresh sage leaves for garnish
Place cut sweet potatoes in a large pot and fill pot with enough water to cover the potatoes by at least 2 inches. Bring to a boil, then reduce heat and let cook at medium until sweet potatoes are tender, about 10 minutes.
Drain sweet potatoes completely.
Add grated cheese and olive oil to drained (and still warm/hot) sweet potatoes. Mash sweet potatoes, olive oil, and cheese with a potato masher or a very large fork. Season to taste with salt and pepper (I used about ½ teaspoon salt).
Just before serving, drizzle sweet potatoes with about 1-2 tablespoons truffle oil, depending on how strong a truffle scent you prefer.Garnish with shredded parm and fresh sage leaves.