Sweet Potato and Hazelnut Mashed Potatoes
This side is a great earthy compliment to any dish. Not too sweet, not too nutty just a perfect mix. Apple cider acts as the perfect balance for just a touch of sweetness. This recipe is perfect paired with Beef Tenderloin in a Port Shitake Reduction.
- Serves: 4 persons
- 2pounds sweet potatoes, peeled and cubed
- ¼cup toasted, ground hazelnuts
- ½cup heavy cream
- ¼cup sour cream
- ¼cup apple cider
- salt and pepper to taste
Step 1Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Step 2Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.