Created for KosherEye.com by Chef Shaya Klechevsky
4 or 5 large fresh sage leaves
1/2 cup Earth Balance margarine (parve butter substitute)*
3 large sweet potatoes, cut into 2-inch chunks
Salt and White Pepper
Peel the sweet potatoes and cut into even 2-inch chunks and put into a pot large enough to accommodate all the pieces. Fill the pot with water, enough to cover the sweet potato chunks by about 1 inch.
Season liberally with salt until the water tastes salty like the sea. Cover, and bring the pot to a boil and then lower to a simmer.
Cook the potatoes until they are fork tender, at which point, immediately scoop them out with a slotted spoon and place into a large bowl. Save the cooking water.
Meanwhile, finely chop the fresh sage and set aside.
Heat the Earth Balance* in a saucepan and melt until it starts to bubble. Add the finely chopped sage to the hot melted Earth Balance and allow to infuse over a low heat for about 5-10 minutes. You don’t want to burn the Earth Balance or the sage, but just to infuse the flavor.
Mash the sweet potatoes with a fork or a potato masher, and add the sage butter, a little bit at a time, making sure it’s completely absorbed into the potatoes.
Add some of the cooking liquid, about 1/4 cup at a time, to the mashed sweet potatoes to create a creamy consistency. Once desired texture is reached, set aside. Use with Turkey Chop with Coconut-White Wine Sauce recipe.
Yield: 4 Servings
*For Passover, substitute Kosher for Passover margarine
KM, Novermber 24, 2009: I decided to try the sweet potato/sage recipe and it is amazing and so easy to make!!!