I have a question about the recipe "Mashed Sweet Potatoes with Crème Fraîche and Herbs" from Merrill Stubbs. My mashed sweet potatoes turned out very fibrous/stringy. Anything I can do?
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I would pass the sweet potato mush through a food mill.
We don't own a food mill :(
Also, in case it matters, all the other ingredients (butter, creme fraiche, etc.) have been added to the mash. The dish is finished, it's just stringy. Tastes great, though!
Glad to hear it tastes good.
You can try passing it through a coarse strainer, but it'll be a lot of work. Your call.
Puree in the food processor.
This way, one is enough. Maybe.
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