Author Notes
I made these potatoes originally to go with steamed fish that was scented with fennel and saffron. I worried that the sweet potatoes' flavoring - orange and nutmeg - would be too much, but in fact it matched so perfectly that I've actually been adding a pinch of saffron to the potatoes ever since. —Cara Eisenpress
Continue After Advertisement
Ingredients
-
2
medium sweet potatoes
-
1 tablespoon
good-tasting olive oil
-
2-3 tablespoons
orange juice, preferably fresh
-
1 pinch
nutmeg
-
1 pinch
saffron threads, ground between your fingers
-
1/2 teaspoon
salt, or more to taste
Directions
-
Preheat the oven to 400°F.
-
Roast the sweet potatoes on the oven rack for 45 minutes to an hour, until they're quite soft. Set aside until they're cool enough to handle.
-
When the potatoes have cooled slightly, scoop the flesh out of the skin, add the orange juice, nutmeg, saffron, and salt, and gently mash so the potatoes are nearly smooth but not gluey. Taste for citrus flavor and salt, then warm in the microwave or on the stovetop if they've cooled and serve hot
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.
See what other Food52ers are saying.