|make your stomach happy||.||
seduction in three courses
by Yee-Fan Sun | 1 2 3 4 5
continued form page 3
about a pound of sweet
potatoes, or a little more
1 Peel the sweet potato with a vegetable peeler, and cut into 1.5" chunks. Cover with water, bring to a boil, then lower the heat to keep the water at a gentle but definite bubble. Cook for about 20 minutes, until the potatoes are tender. You can start testing at 15 minutes, but try to resist the temptation to poke those taters too much; you'll get them water-logged. Drain the potatoes in a colander.
2 Transfer the sweet potatoes back to the drained, still-hot pot, and use a potato masher to mash with butter and milk/cream, until smooth. Season with salt.
in shallot wine sauce
1 Heat a couple of teaspoons of olive oil in a skillet/sauté pan over medium heat. Add the sliced shallots, and sauté for a couple of minutes, until the shallots are nice and soft. Add the green beans, stir to coat well, and cook for another minute or so.
2 Pour in the white wine and quickly cover. Lower the heat and let the beans steam for 4 minutes. Remove the lid and test a bean (it should be crisp-tender; if it's not quite done, put the lid back on for a minute or two). Season with salt and pepper to taste.