Sour Mashed Sweet Potato
Photo: Webaware, Public domain
Sour mashed sweet potato is a tangy fermented mash that turns leftover roast vegetables into a dip or cold side. A spoonful of kefir or yoghurt starts the culture, and fresh ginger and salt season it while it sits for two days. A water-filled plastic bag pressed on top keeps air off the surface and mould away. It suits pumpkin and taro too, and goes well with cold sliced meats or barbecued lamb chops.
Instructions
Peel the sweet potato or other vegetables and roast them until soft. A 500 g piece of sweet potato roasts well in 1½ hours at 150°C (300°F), or in less time at a higher temperature. Leftover roast vegetables work well here.
Let the vegetables cool to about room temperature, then mash them in a bowl. Break up the large pieces, but a few small lumps are fine.
Peel the ginger and crush it in a mortar and pestle or mince it in a food processor. Add it to the bowl and mix well.
Add the salt and the kefir or yoghurt and mix them in thoroughly. Aim for a smooth mash, though the odd lump does no harm.
Pack the mash into a crock or jar, ideally one attractive enough to serve from later. Smooth the top with a spatula.
Fill a strong plastic bag with water and seal it with a knot or zip-lock. Lay it on top of the mash so it molds to the surface and keeps air out, which prevents mould.
Set the container aside in a warm, not hot, place for 48 hours to ferment.
Remove the water bag, close the crock or jar with a lid and keep it in the refrigerator.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
