Mashed Sweet Potato with Rum Cooked in Clay Recipe

Mashed Sweet potato Rum recipe

 This is the first in a series of recipes that are great for an Indigenous Thanksgiving gathering.  What qualifies as an Indigenous Thanksgiving food? Any recipe that primarily uses foods indigenous to the New World. A fabulous array of creative options for a delicious Thanksgiving spread.

Mashed Sweet Potatoes with Rum

Super easy to prepare. Ideal for cooking in clayware. One pot cooking and serving. Cooks the potato beautifully, heats the milk and stays nice and warm in the clay pottery… any Thanksgiving cook knows that keeping the food warm is a major plus as you bring a wide variety of dishes to the Thanksgiving table. Also this recipe is very easy to scale and almost impossible to mess up.

3 large yams, your choice garnet or orange

1.5 t of salt

1/3 cup of milk

1/2 stick of  unsalted butter

1/4 C of Dark RumYour choice remove all or about half the skin from the Yams.  If it is for a less health conscious crowd I peal… if very aware just cut away the tougher parts. If you like cut an boil the potatoes also easy to peal after cooking. I like to peel the sweet potatos a little first to speed the mashing process while the potatos are just cooked.Peel a little, cut into about 10 pieces for a large yam… cook 20 to 30 min until tender in a generous amout of water with salt… Drain potatoes. Heat milk and butter in same drained clay pot. When the butter is almost melted add rum and sweet potatoes. Use a potatoe masher, mash the potatoes with the butter, milk, rum mixture. Season or add a little butter to the top. You can put the mashed yams in the oven on low to keep them hot. Black clayware is fabulous for keeping the potatos warm and to directly serve. I doubt if you will have any left overs!!!

 

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