Mold Detox Friendly Mashed Sweet Potatoes with Brown Butter
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
- 1 tsp kosher salt, plus more for the cooking water
- 4 tbsp unsalted butter
- 3 tbsp heavy cream, warmed
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp honey (optional)
Can be omittedhoney
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
Drain the sweet potatoes in a colander and return them to the pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any remaining surface moisture has evaporated and the potatoes look dry.
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