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Mashed Sweet Potatoes with Lime Oil and Cilantro

Mashed Sweet Potatoes with Lime Oil and Cilantro

Based on Mark Bittman's recipe in How To Cook Everything.

Ingredients

  • 2 lbs. sweet potatoes
  • ½ cup milk
  • 2 tbsp. Persian Lime Olive Oil
  • 3 tbsp. unsalted butter
  • ½ tsp. kosher salt
  • 1 tsp. Chili Korean Flakes, plus a little extra for garnish
  • black pepper
  • 2 tsp. finely chopped cilantro, plus a little extra for garnish

Directions

Peel and cut sweet potatoes into 1-inch chunks, and boil in a large pot of water for 25-30 minutes, until very tender. Drain well. Warm milk to steaming in a small saucepan. Place back in pot and whip with olive oil and butter using a hand mixer. (Or alternatively, mash using a potato masher, or a stand mixer with a paddle attachment.) Slowly stream in the milk, beating well. Stir in salt, Chili Korean Flakes, black pepper, and cilantro. Serve warm, garnished with cilantro and more Chili Korean Flakes.

Serves four.

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