Mashed Roasted or Steamed Sweet Potato
Use this recipe to prep the ½ cup (130g) of mashed sweet potato for a batch of Fruitcake Cookies (see below). Choose roasting for a deeper, more complex flavor. Choose steaming to save time.
Ingredients
- One 210 to 300g | 7 to 10 oz orange sweet potato
Instructions
- Cut the sweet potato: Halve the potato crosswise then halve each piece lengthwise to yield 4 pieces.
- To roast sweet potato: Preheat the oven to 400F (205C) with rack in the center. Rub a little oil all over the cut sweet potato pieces then place cut side down on a parchment paper -ined baking sheet (or not, if you want to scrub). Bake for 35 to 50 minutes, until soft (a metal cake tester or toothpick inserted should meet no resistance). Remove from the oven and let cool completely.
- To steam sweet potato: Use a collapsible metal steamer basket or a Chinese steamer. Put about 1 inch of water in the pot and set the steamer basket or Chinese steam on top. Bring to a rolling boil, then slighlty lower to heat to steady the cooking. Add the sweet potato, skin side down. Cover and steam until tender when poked with a cake tester or knife tip, about 20 minutes. Remove from the steamer and let cool completely, uncovered, then store.
- Mash the sweet potato: Discard the skin and if there are burnt parts from roasting, trim them off. Put the flesh in a bowl and mash with a fork to a fine texture. If the cooked flesh is stringy, pass it through a coarse strainer, pressing with a silicone spatula. Measure out ½ cup (130g) for the fruitcake cookie recipe so snack on the leftovers.
Notes
Advance prep: Once the sweet potato is cooked and cooled, keep it in the fridge for up to 5 days before using.
