Sweet potatoes cooked in piloncillo (unrefined solid cane sugar, usually found in the shape of small truncated cones) are sold as candy at Mexican mercados. They are way too sweet for me, but there’s no denying the spud’s versatility. Here I highlight their savory flavor by mashing sweet potatoes with a little butter and sage in a great fall dish that works well with roasted turkey. Feel free to use skim milk instead of whole milk, if you must, but keep that stick of butter!

　　

Ingredients

serves 4 to 6

　　2 pounds sweet potatoes

　　1 cup whole milk, warmed to lukewarm

　　8 tablespoons (1 stick) unsalted butter, softened

　　1 teaspoon olive oil

　　1/2 cup chopped fresh sage

　　4 garlic cloves, minced

　　Salt and freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil. Add the sweet potatoes and boil for 25 minutes, or until tender when pierced with a fork. Drain and let cool slightly.

　　

Step 2

Peel the potatoes and transfer the flesh to a large bowl. Mash in the milk and 7 tablespoons of the butter. Set aside.

　　

Step 3

Melt the remaining 1 tablespoon butter with the oil in a small heavy saucepan over medium-high heat. Add the sage and garlic and cook for 4 minutes, or until fragrant. Stir this into the potato mixture. Season the mash to taste with salt and pepper. (The mash can be prepared 1 day ahead and refrigerated. Stir in a saucepan over medium-low heat, adding more milk if necessary, until heated through.)

　　Fresh Mexico