Sour Mashed Sweet Potato
Sour mashed sweet potato is a great way to make use of leftover roast vegetables. You can use this recipe for several roasted vegetables, including sweet potatoes, taro, and pumpkin. It makes for an excellent dip at parties, a very nice cold mash at picnics, a great accompaniment for sliced cold meats, and is also good when served with barbecued lamb chops.
- Prep
- 39 min
- Cook
- 1 hr 32 min
- Total
- 2 hr 11 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Peel and roast the sweet potato or other vegetables. Ideally, this would be an extra piece of sweet potato, pumpkin, taro, etc. tossed into the oven with other food being roasted for a main meal. A 500 g piece of sweet potato will roast nicely in 1½ hours at 150°C (300°F), or less at a higher temperature.
Procedure
Allow the vegetables to cool to about room temperature.
Procedure
Mash the vegetables in a bowl. Try to break up all large pieces, but don't be too fussy—a few little lumps won't bother anyone!
Procedure
Peel the ginger, and mash it in a mortar and pestle or mince it in a food processor. Add it to the bowl and mix well.
Procedure
Add the salt and kefir or yoghurt, and mix in well. Try to get a smooth consistency, but don't be too concerned about the odd lump.
Procedure
Pack the mash into a crock or jar, where it can ferment. Pick a nice looking one that you can serve it from later also. Smooth the top of the mash with a spatula.
Procedure
Fill a strong plastic bag with water, seal (knot or zip-lock) and place on top of the mash. Because the plastic bag is flexible, it will fit to the surface of the mash and exclude air, which prevents mould.
Procedure
Set aside in a warm (not hot!) place for 48 hours to ferment.
Procedure
After fermenting, remove the plastic bag and close the crock or jar with a lid, then place in a refrigerator to keep fresh.
Photo: Webaware · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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