Buttermilk Mashed Sweet Potatoes
Naturally low-fat buttermilk contributes to a creamier texture and a subtle tanginess to orange-scented mashed sweet potatoes.
2 pounds sweet potatoes (about 6 medium)
1 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste
- Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)
- Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.
Makes 8 servings.
Variation: Substitute lemon zest for orange zest. Add ground cinnamon or nutmeg to taste.