Sweet Potato Jalapeño Mash

Instructions

CHAR THE JALAPEÑO:

Preheat your boiler to high.On a small metal baking sheet lined with foil, add the jalapeno and lightly spray or drizzle with olive oil. Broil the jalapeño for 4 minutes, flipping it halfway through until charred. Place the charred jalapeño into a small bowl and cover tightly with plastic wrap and let sit. The steam will work between the flesh and charred skin making it easily to peel. After about 10 minutes, uncover the bowl and peel the skin off of the jalapeno. Remove the seeds and ribs, then dice the pepper small.

ROAST THE SWEET POTATOES:

Preheat your oven to 375°F (or 190°C).Line a rimmed baking sheet with parchment paper. Scrubbed 3 pounds sweet potatoes and pat dry and place them onto the prepared pan.

Bake on the middle rack for 1 hour or until a fork can pierce them in the thickest part without any resistance. Once the potatoes are roasted, let them cool until they are cool enough to handle. Then slice them open and peeled off their skins.

In a large bowl, place the peeled sweet potatoes, unsalted butter, maple syrup and kosher salt. Mash until the ingredients are combined.

Next add in the diced roasted jalapeño and pour in the heavy cream. Switch over to a rubber spatula and stir until the diced jalapeños and cream are throughout the sweet potatoes. Taste and season with more salt if desired.

I like to serve these piping hot with a dollop of butter and a sprinkle of snipped fresh chives.

Side Dishes