Let’s cook! Sweet Potato Puree with Mango Barbecue Sauce

Even in my advanced years, it’s taken me a long time to become a fan of sweet potatoes. Being raised a good Southern Boy I was most often presented with them at holidays and filled with many added sugars and topped with marshmallows – almost more like an orange-colored dessert than a savory side dish… yuch…

Only in the last couple of years have I come to appreciate the subtle sweetness (and good nutrition) contained in these gnarly tubers.

This recipe comes from one served at the South Africa booth at the Epcot Food & Wine Festival.

Seared Beef Tenderloin with Sweet Potato Puree and Mango Barbecue Sauce as served at the Epcot Food & Wine Festival

The main star is supposed to be the Seared Beef Tenderloin, but to me the real winner was the side of mashed Sweet Potatoes and a nicely spicy and sweet sauce. The creaminess and flavor of the potatoes are enhanced by (surprise) the addition of a banana (another food item I’ve never been too fond of…).

So without further ado, let’s cook!

Sweet Potato Puree with Mango Barbecue Sauce

For the Sauce:

1 Cup Barbecue Sauce (see notes below)

1 Cup Mango Chutney (see notes below)

2 Tablespoons Soy Sauce

1-2 Finely Chopped Hot Peppers of Choice (optional, to your taste/heat preference)

Salt to taste

Combine all ingredients in a saucepan and bring to a simmer. Cook over low heat 20 – 30 minutes stirring frequently. If unsure about the heat level, omit the peppers to start and taste after a few minutes, add to taste and continue to cook the sauce. Taste and add salt if needed. Can be made ahead and refrigerated.

Notes: the original recipe just calls for “Barbecue Sauce” (which for me encompasses quite a wide variety…), so I’d say use whatever you like or may have on hand, but I’d recommend to start with a basic tomato/ketchup based sauce – I used Stubb’s Original.

For the Mango Chutney, the original recipe included instructions to make your own, but you (like I) can cheat and use an off-the-shelf jarred sauce found in the condiment aisle of your friendly neighborhood grocery (if you don’t find it there, try the ethnic/imported food section) – I used Cross & Blackwell Hot Mango Chutney. The standard size jar was just about 1 cup (how convenient).

For the Sweet Potatoes:

3 Medium Sweet Potatoes (about 1 1/2 pounds), peeled and cut into 1 – 2 inch chunks

1 Medium Banana, peeled and sliced

1 – 2 Teaspoons fresh Ginger, peeled and minced

3 – 4 Tablespoons Butter

1/2 Cup Orange Juice

1/8 Teaspoon Ground Cinnamon

Salt to taste

White Pepper to taste

Boil the sweet potatoes until fork-tender. Should take 8 – 10 minutes or so depending on the size of the pieces. Drain well.

Melt 1 tablespoon of the butter in a large skillet or dutch oven over medium heat. Add the ginger and bananas and saute for a few minutes until soft (I like ginger so I used 2 teaspoons).

Add the OJ and the cinnamon – mash the bananas to a paste with your spoon.

Turn off the heat and add the sweet potatoes and 2 tablespoons of the butter.

Mash with whatever implement of potato destruction you prefer (or if you have one of those fancy-dancy potato ricers pat yourself on the back and use that…) until smooth. If not quite as creamy as desired, add a splash more juice and/or the other tablespoon of butter. Taste and add salt and pepper if needed.

As it was served at Epcot, this is a natural with beef… I served with a grilled rib eye and some steamed broccoli. It should also go very well with pork (I think sweet/hot sauces like this go particularly well with pig…). I like the sauce slightly warm, but that’s your call..

I’m calling this an “Inspired Eats” in that it’s a recipe inspired by something I’ve had, but not the exact recipe as given… an Inspired Eat may be a streamlined recipe (or using a prepared product like the chutney here), or a variation on a theme, or maybe something I just think is an improvement (at least for my tastes…). Take these and use your own inspirations…

Back to the kitchen…