Whipped Sweet Potatoes

It’s steak night! And, while it’s tempting to have a mountain of frites, or make mashed potatoes with enough butter to clog the arteries of a large moose, you decide that you should be somewhat healthy. Or at least as healthy as you can be when eating a massive rib eye chased with cabernet. But you don’t want to resort to pairing that juicy steak with broccoli. Nothing could be worse.

Enter the sweet potato. It can perform the same tricks as a regular potato, and its *good* for you. Or at least a little better. You could make the Frytanic, which would be its own kind of awesome, but that is a ton of work, so you decide to go mashed.

Or better whipped. Sweet potatoes don’t become glue like white potatoes when whipped. These are light, fluffy, sweet, with a hint of herbaciousness and acid. Perfect for that juicy hunk of meat

Takes 2 hours, Serves 4-6 as a side

---

Inspired by Sam Kass’s excellent book Eat a little Better