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mashed sweet potato and apple

I cooked on Sunday.  Almost all day.  Which is really not unusual but I did an actual big meal type deal.  Cassoulet.  It was fun and only took a couple months to put together.  I had to confit duck and pork!  But it so disappeared.  Well, it would have if I had a few more people to feed but I fed the freezer.

This was the side dish.  Mashed sweet potatoes and apples.  I would do this again even without the cassoulet.  Everyone really liked it and by the time I got into the kitchen to put the leftovers away, the pot was empty.  Scraped until the last bit was gone.  That says it was quite good around here!

mashed sweet potato and apple

Note:  adapted from local milk

2 smallish sweet potatoes  (I used jewel), peeled and cut into chunks

2 smallish apples (I think they were fuji but the recipe calls for honey crisp), peeled, cored, and into quarters or eighths


2 tablespoons butter

2 tablespoons whole milk goat yogurt (you could use cow or the original recipe calls for creme friache)

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

a small pinch cayenne

2 tablespoons dark brown sugar (or to taste)

Put the potatoes and apples into a pan that has a lid.  Add about 1 inch water.  Bring to a boil.  Cover and turn down to a simmer.  Let cook about twenty minutes or until both are very soft.

Take off the heat.  Pour off the water.  Add the butter.  Mash.  Add the yogurt, cinnamon, cardamom, cayenne, and sugar.  Mash very well. 

Serve along side the cassoulet I will be writing about.  Or a roast of some type.  

Or just in a bowl.  That way someone is not scraping the pan with a fork.

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