Loaded Sweet Potato Mash
It's the sweetest side dish ever!
Measuring Tips to Assure The Best Fit
- Measure your back size â€“ wrap the measuring tape snugly around your ribcage, just under your bust line 1, keeping it horizontal. This will give you your band size.
- Then measure around the fullest part of your bust 2 , again keeping the tape horizontal.
- To determine the size of pants, measure the girth of the waist 3 and hips 4
- The following charts will help you match the designerâ€™s size scheme for this product (indicated in the dropdown) to your usual size
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Combo Pack (serves Four)
3 Bdnls Chives
2Lbs Sweet Potatoes
1 Bdnl Thyme
- 4Lbs sweet potato
- 8 sprigs thyme, divided
- 2 bundles chives chopped
- 6 tablespoons butter
- Kosher salt
- 1/2 cup of greek yoghurt
- 1/4 cup maple syrup
Adjust oven rack to center position. Place two large sheets of heavy duty aluminum foil on a work surface. Working one sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in the oven. Set oven to 300°F. Roast until a thin skewer inserted into the potatoes shows no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.
Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the work bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl.
Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with the whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt. Top with a dollop of greek yoghurt and garnish with chopped chives.