Mashed Sweet Potatoes with Mango Chutney

Mashed Sweet Potatoes with Mango Chutney
Photo by Scott Phillips


  • 2 lb. sweet potatoes (about 3 medium), peeled and cut into ½-inch chunks
  • Kosher salt
  • 1/3 cup jarred Major Grey’s mango chutney
  • Freshly ground black pepper
  • ½ cup heavy cream
  • 1 Tbs. finely chopped crystallized ginger
  • 2 small scallions, thinly sliced (white and green parts separated)

Put the sweet potatoes in a large saucepan. Add cool water to barely cover and a large pinch of salt. Boil over high heat until the potatoes are very soft when pierced with a fork, about 10 minutes. Drain the potatoes in a colander and return them to the saucepan. Set the pan over high heat and d...

View full recipe at Fine Cooking


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