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?
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!