Mashed Sweet Potatoes with Candied Kumquats

Winter 2009 Recipe

Contributed by Edible Communities


Edible Austin
Jesse Griffiths

Makes 6 servings

  • 5 medium sweet potatoes, peeled and cut into large chunks
  • ¼ cup Rapadura or granulated cane sugar
  • 1 cup water
  • 12 kumquats, thinly sliced and seeds removed
  • ¼ cup (4 tablespoons) unsalted butter
  • ½ cup half-and-half or whole milk, warmed
  • ½ teaspoon kosher salt, plus more if needed
  • ½ teaspoon freshly grated nutmeg, plus more if needed

1. Put the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil, lower heat, and boil gently until tender, about 20 to 25 minutes.

2. Meanwhile, in a small saucepan, combine the sugar, the water and kumquats. Bring to a boil and continue to boil, stirring occasionally until the liquid is the consistency of syrup, 10 to 15 minutes. Set aside.

3. When the sweet potatoes are tender, drain them well in a colander and return them to the pot. Mash the sweet potatoes using a potato masher. Stir in the butter and cream. Season with salt and nutmeg, adding more if needed. Place the mashed sweet potatoes into a heatproof serving dish and scatter the candied kumquats and syrup on top. Serve hot. (This can be made the day before, covered and refrigerated, and reheated uncovered in a 350º F oven for about 30 minutes; a nice little crust will form on top.)

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