Sweet potatoes are seasoned! With the addition of ginger, roasted garlic, caramelized onions, coconut oil, and a splash of curry and turmeric, these mashed potatoes are incredibly delicious. For these excellent root veggies, neither salt nor sugar are necessary! The creamy smoothness of the crème fraîche balances the rawness of the onions and garlic. I’ve never had this dish outside of my own kitchen because I’m constantly seeking for new ways to include ginger, curry, and turmeric in my diet. All of the components are delicious!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1 large yellow onion, thinly sliced
- 1 tablespoon garlic, minced
- 6 medium sweet potatoes
- 1 tablespoon coconut oil
- 1 tablespoon crushed fresh ginger root
- 1 tablespoon creme fraiche
- ⅛ teaspoon curry powder
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon ground black pepper
Instructions
- Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
- Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
- Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.
- You can use white or black pepper in this. Milk can be substituted for the creme fraîche, and olive oil or butter can be substituted for coconut oil. This will also result in a wetter mixture, so be mindful and add liquids a bit at a time to control the texture you wish to create.
- Ginger pulp can be purchased in pulp form in a squeezable tube at some places, or you can just peel it with the side of a teaspoon and grate it on a cheese grater.
- Sweet potatoes can be baked ahead of time in a 400 degrees F (200 degrees C) oven for 35 to 45 minutes on the center rack. Cold sweet potatoes can be reheated in the microwave for 10 minutes or in the oven at 350 degrees F (175 degrees C) for 30 minutes, each method in a covered glass dish with glass lid.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 7 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 128 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
1.14.21 Several things that I didn’t like about this recipe. First, garlic gets bitter if cooked too long, and cooking it along with the onions for 10-15 minutes will just about burn it. Cook the onions, then add the garlic, cooking only for about 30 seconds to a minute. Next, by the time the microwaved sweet potatoes are cool enough to handle to peel and scoop out the flesh (recipe doesn[’t even tell you to do this), they’re not as hot as mashed potatoes should be, and you end up with a lukewarm side dish. I used my mandolin to thinly slice the onions, cut them in half, but they still ended up stringy in the mashed potatoes (really odd?). I like the savoriness of these potatoes, liked all the ingredients, but did end up adding more turmeric, curry, ginger, and coconut oil for personal taste. If I were to make these again, rather than microwaving, I think it would be just as easy to peel the potatoes, cut them into cubes, boil until tender, drain and then you’d have HOT sweet potatoes. I also would coarsely chop the onions rather than slicing them; my husband didn’t care for the sliced onions at all.