Sweet potato meets balsamic vinegar in this elegant dish from Hali Ramdene.
By Hali Ramdene
Endless is the word that comes to mind when I consider all the ways the sweet potato is used come fall. We roast them, bake them, fry them, makes pies, ice cream, and bisque. And as a fan of the sweet potato, I appreciate it in all its fashions, but there comes a time when I think we have to introduce something new to the equation. For me, that one electrifying ingredient is balsamic vinegar. Essentially this is a recipe for mashed sweet potatoes, but I like to think in the presence of balsamic vinegar and sour cream, the usual suspect of brown sugar takes on new luster and isn’t the only flavor note we taste beyond the beloved sweet potato itself.
- 2½ lbs sweet potatoes, skin on
- Olive oil
- 4 tbsp light brown sugar
- ½ cup full fat sour cream
- 2 tsp balsamic vinegar
- 1 tsp salt
- Prick the skin of the sweet potatoes and generously rub with oil
- If roasting, set oven to 375ºF and bake until potatoes are easily pierced, about one hour. To prepare in a microwave, place pricked and oiled potatoes on a plate and microwave on high for 10 minutes. Flip potatoes and cook for an additional 2-5 minutes or until easily pierced
- Allow potatoes to rest until cool enough to touch. Remove and discard skin. Transfer the sweet potatoes to a bowl and mash
- Next add the brown sugar, sour cream, balsamic vinegar and salt; mix until well combined
- Best served warm, though room temperature and even cold is just as delicious