I’m a big fan of sweet potatoes, and had a single huge one leftover from the Black Bean, Sausage, and Sweet Potato Soup of last week. I knew I was going to be making a beef stew with a note of cinnamon tonight, and thought the flavour of sweet potatoes would better match the lovely rich flavour of the stew than regular old Russets.
- 1 large sweet potato, or 2 medium into potatoes, chopped into 1.5″ cubes
- 4 or 5 medium carrots, 1″ chop
- 3 tbsp butter
- 1/3 cup heavy cream
- Pinch cinnamon
- 1 tsp orange zest
- Freshly ground sea salt and pepper to taste
In a large pot, bring enough salted water to cover the potatoes and carrots to a boil.
When the water is boiling, add the potatoes and carrots, boiling until fork tender, about 10 – 15 minutes.
Drain the potatoes and carrots when they are done. Add butter and cream, a little at a time, and mash the vegetables to a slightly creamy, yet still slightly chunky consistency. Add the pinch of cinnamon and the orange zest. Salt and pepper to taste.