Sweet potatoes offer greater nutritional benefits than regular potatoes and they can be used in many of the same ways – roasted, baked, mashed. Thanksgiving is a time for mashed or pureed sweet potatoes and they are often served with a topping of marshmallows (years ago, being new to America, I mistook this offering for a dessert!). In my version of mashed sweet potatoes the sweetness is toned down with the addition of mango chutney and, if you like, some Dijon mustard. It goes very well with pork and sausages and, I dare say, might be an interesting addition to the Thanksgiving table.
2 large sweet potatoes – peeled and chopped
1/2 cup of chicken broth
1 bunch of scallions – finely chopped
3 tbsp. mango chutney
2 tsp. Dijon mustard (optional)
Boil sweet potatoes for 10 – 15 minutes until they are soft enough to mash.
Add chicken broth, scallions, chutney and mustard, if desired, and mash.
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