Mashed Sweet Potatoes with Aleppo Pepper and Crème Fraîche
- Makes6-8 servings
- Cook Time1½ hours
- Active time plus cooling20 minutes active
For the best mashed sweet potatoes, we favor roasting over simmering or steaming. During roasting, moisture in the potatoes evaporates, concentrating the natural sugars for heightened sweetness. And the caramelization that occurs on the exterior contributes complex flavor even though the potatoes are peeled before mashing. Select potatoes weighing nine to 12 ounces each so they cook at the same rate. (For this recipe, pass on white, purple and Japanese sweet potatoes, as these varieties are drier and denser.) The roasted potatoes are easily mashed, but if you prefer a smoother texture, press the flesh through a ricer before stirring in the remaining ingredients. To make ahead, after incorporating the butter mixture and crème fraîche, allow the potatoes to cool, then cover and refrigerate up to three days; also refrigerate the butter reserved for garnish. When ready to serve, microwave on high, covered, for 4 to 5 minutes, stirring once. If needed, stir in a tablespoon or two of water to thin the consistency, then re-melt the reserved butter and drizzle it onto the potatoes.
Don’t undercook the sweet potatoes. Roasting just until tender is typical for most foods, but this is a case where cooking past that point is desirable. A skewer will require some force to pierce the skin but it should glide easily through the flesh. If the potatoes are gently squeezed by hand, they should feel very soft, almost squishy.
Step 1
Heat the oven to 425°F with a rack in the middle position. Place the sweet potatoes on a rimmed baking sheet and roast until the skins are browned in spots and a skewer inserted into the thickest part of the largest potato meets no resistance once it pierces the skin, 55 to 60 minutes; when carefully squeezed, the potatoes should feel very soft. Cool on the baking sheet for 10 minutes while you prepare the butter.
Step 2
In a small saucepan, combine the butter, honey, Aleppo pepper, 1 teaspoon salt and ½ teaspoon black pepper. Heat over medium, whisking, until melted and well combined, about 3 minutes.
Step 3
Cut the potatoes in half lengthwise, then use a spoon to scoop the flesh into a large bowl; discard the skins. (If you wish to use a ricer for smoother potatoes, scoop the flesh from the skins into the ricer’s hopper and press the potatoes into the bowl.) Add all but 1 tablespoon of the butter mixture and the crème fraîche. Using a masher, mash until smooth and well combined. (If the potatoes were riced, simply stir to combine.) Taste and season with salt and black pepper. Transfer to a serving dish, use the back of a spoon to create swirls in the potatoes and drizzle with the remaining butter mixture.