The Jonathan Edwards’ Mash: Sweet Potatoes to Pull You Up!
Your hand shall mash for this due course. [Photo and Introduction Credit: Alex Paternostro]
by Seth Paternostro
November 25, 2021 (Thanksgiving)
Raised of dirt for what are these “sweet” potatoes? Their very birth and tending by farmers’ subtle care implies just one thing—destruction of their fat forms. Nay, for total mashing are these potatoes bound, and it is a loss to ask otherwise, for their mushing is wholly due to them. As when balanced on an edge, the weight of these potatoes’ wondrous insides always tilts them downwards into the bowl, where only by your pleasure could they find deliverance from their delightful fate.
When at the mercy of your sole power, why would you ever free these tubers? Each would only waste itself away. Better to believe in this dish instead. Yay, with happiness abounding and a smile to your mouth, bring their pinkish and orange flesh to meet an oven made ready for them. Above glowing fire and amidst cleansing heat, these mashed batatas will become One, one beautiful object checkered with toasted marshmallows and Tartarean pecans—All balanced by the good vinegar of fallen apples!
Amen.
Serves 12
Total time
1 hour 30 minutes
Equipment:
cutting board, chef’s knife or cleaver, paring knife or fork, large pot, spider, large mixing bowl, clean kitchen towel, silicone spatula, measuring spoons, small saucepan, tasting spoon, baking dish
Tableware:
plates and utensils
Ingredients
4 lbs sweet potatoes
5 tbsps unsalted butter
1 tbsp virgin coconut oil
1 tbsp palm sugar
2 tsps cider vinegar, or as needed
5 black peppercorns
Marshmallows, as needed
Pecans, as needed
Water, as needed
Kosher salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Rinse the sweet potatoes. Crush the peppercorns with the side of your knife.
Place the sweet potatoes in a large pot, cover with cold water, and add a palmful of salt, the crushed peppercorns, and 1 tbsp of butter.
Bring the water to simmer, and cook until a paring knife or fork easily pierces through the sweet potatoes, around 45 minutes if large.
Meanwhile, preheat the oven to 400°F with a rack in the middle.
Remove the sweet potatoes from the water, and immediately rub the skin off using a kitchen towel and a paring knife or fork.
Chop the palm sugar if in block form, then combine in a small pan over medium-low heat with the butter and coconut oil.
Stir the butter mixture constantly until the milk solids begin to brown slightly. It should smell a bit nutty.
Add the cider vinegar and a pinch of salt, then thoroughly mix the butter mixture into the sweet potatoes, mashing as desired.
Taste, and adjust if necessary.
Spread the sweet potatoes in a baking dish.
Halve a handful of marshmallows, then arrange them with the pecans on top of the sweet potatoes in a pattern of your choosing.
Bake the sweet potatoes for around 12 minutes, or until the marshmallows are toasted to your liking.
NUTRITION FACTS:
Calories 480 Total Fat 26.2g (34%) Saturated Fat 6.2g (31%) Cholesterol 13mg (4%) Sodium 61mg (3%) Total Carbohydrate 59.2 (22%) Dietary Fiber 9.2g (33%) Total Sugars 12.8g Protein 5.9g Vitamin D 3mcg (17%) Calcium 47mg (4%) Iron 2mg (9%) Potassium 1352mg (29%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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