MASHED SWEET POTATOES WITH AFRICAN FLAVORS AND PEANUT BUTTER (for four)
½ teaspoon ground coriander
1/8 teaspoon cayenne
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1 teaspoon sugar
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices
pinch ground black pepper
1 tablespoon chunky peanut butter
1 tablespoon minced fresh cilantro
- Toast ½ teaspoon ground coriander and 1/8 teaspoon cayenne in a medium saucepan over medium heat until fragrant, about 30 seconds.
- Combine coriander, cayenne, butter, cream, salt to taste, sugar and sweet potatoes in a 3 to 4-quart saucepan. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, 35 to 45 minutes. (You can double the recipe and prepare it in a Dutch oven, but remember that you will need to double the cooking time as well).
- Off heat, mash sweet potatoes in saucepan with a potato masher for a chunky consistency, or transfer mixture to a food mill or ricer and process it into a warmed serving bowl for a silky, smooth consistency. Stir in pepper, peanut butter and cilantro and serve. (Potatoes may be made 1 day ahead and chilled, covered. Reheat, covered, in a 350* oven about 30 minutes.)