By Hiroko Shimbo.
This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made from Matsumaeya Makombu, and flavor it with Japanese Okinawa Kokuto Brown Sugar. The very complex flavor characteristics of Okinawa Kokuto Brown Sugar - molasses, mellow sweetness and a bit of acidity and saltiness – makes this simple mash a very special one.
4 pounds sweet potatoes (orange variety)
2 tablespoons canola oil
1/4 cup kelp stock made from Makombu (see the Kelp Stock recipe) or vegetable stock
22 pieces Okinawa Kokuto Brown Sugar, cut into fine slices with a knife
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Suzushio Sea Salt to taste
Freshly ground Black Pepper
Preheat the oven to 400°F.
With a fork stab the sweet potatoes on several places to allow steam to escape during cooking. Wrap the potatoes individually in aluminum foil and put them in the oven and bake for 2 hours. Remove the potatoes from the aluminum foil. Remove the skin with a knife. Cut the potatoes into chunks and transfer them to a food processor. Add the olive oil, kelp stock, brown sugar and lemon juice to the processor and process until smooth. Add the salt and ground black pepper and process using the Pulse switch. Transfer the sweet potato mash to a bowl and serve.
Makes 8 servings