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Maple
Orange Thyme
Sweet Potatoes
In
a large pot, combine potatoes and add water to cover. Bring
to a boil, then cook until tender, about 20 minutes. Drain well.
Meanwhile, in med saucepan, melt butter over med heat. Add shallot
and garlic, and saute 2 minutes (until aromatic). Add thyme,
liqueur (if using), orange juice & syrup. Simmer 5 minutes,
then remove from heat.
Transfer
potatoes to large bowl. Mash with potato masher while still
hot. Add reserved liquid from saucepan, and mix well. Season
with salt and freshly ground pepper to taste.
If
desired, add 2 or 3 roasted garlic cloves with salt & pepper!
Makes 6-8 servings.
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Ingredients
2 lbs. sweet potatoes, peeled and diced
1 clove garlic, minced
1 tbsp
shallot, minced
1/4c. ghee*
or
lightly salted butter
1 1/2-2 tsp. fresh thyme,
minced
3/4 c. orange juice
1/3
c. pure maple syrup
1/4 c. Cointreau or Grand Marnier (optional)
salt, pepper to taste
Ghee
is Indian clarified butter. Ghee is available in most Indian
specialty stores as well as many organic/health food type
stores and markets. It is ideal for cooking because it does
not burn unless heated to excess and can be kept indefinitely
without refrigeration as long as it is covered and stored
in a cool, dry location. In Aryurveda, ghee is believed to
be a healing food, promotive of memory and intelligence and
also the base for herbal ointments to treat burns, skin rashes.
Ghee is considered good for all doshas (body types) however,
Kapha types are warned not to overdo it.
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