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Mashed Sweet Potatoes with Harissa and Pistachios

Mashed Sweet Potatoes with Harissa and Pistachios

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

In this recipe, sweet potatoes are enriched with browned butter, then are roughly mashed. We add spice with harissa, but balance it with cooling yogurt. A sprinkle of chopped pistachios adds contrasting color and texture. Serve as a side to roasted or grilled chicken, pork or lamb.

Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 2

    pounds sweet potatoes, peeled and cut into 2- to 3-inch chunks

  • Kosher salt and ground black pepper

  • 2

    tablespoons lemon juice

  • Whole-milk plain yogurt, to serve

  • harissa paste, to serve

  • 2-3

    tablespoons roasted, salted pistachios, roughly chopped

In a large Dutch oven, melt the butter, then cook, stirring, until browned and fragrant. Add the sweet potatoes, ½ teaspoon salt, ¼ teaspoon pepper and 1¼ cups water. Boil, then cover and cook until just shy of tender. Uncover and cook until fully tender and beginning to sizzle. Off heat, stir in the lemon juice, gently smashing the chunks, then season with salt and pepper. Transfer to a serving dish. Drizzle with yogurt and harissa, then sprinkle with pistachios.

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