The popularity of sweet potato fries has reminded people that this root vegetable is not just a Thanksgiving side dish. They can be eaten and enjoyed year-round.
The last time I made this quick and easy dish, it occurred to me that pistachio nuts would be an excellent addition. It was! Just make sure you sprinkle them on each serving rather than blending them into the mash – you want the nuts to retain their crispness.
MASHED SWEET POTATOES – makes about 3 cups
- 2 lbs sweet potatoes
- 2 T heavy cream
- 4 T butter
- 1 tsp sugar
- 1/2 tsp salt
- optional topping: chives, chopped toasted pistachio nuts
Peel sweet potatoes, then cut into 3/4″ cubes. In a saucepan over low heat, melt together the cream, butter, sugar, and salt. Add in the sweet potatoes and stir to coat cubes. Cover pot and cook over low heat until easily pierced with a fork, stirring now and then. This should take about 17-25 minutes, depending on the type of sweet potato. If the liquid is almost absorbed but the sweet potatoes are still not completely cooked, turn off flame and leave covered to complete cooking.
Mash sweet potatoes until they’re the consistency you like. Adjust for seasoning – I usually add another 1/8 tsp salt. If desired (and I do desire!), top with chives and toasted pistachio nuts.
I had given up on frittata making. They stuck to the skillet and were rubbery. Although they looked enticing in photos, mine never came out right. I was done! That is, until I discovered the joys of cooking with a cast iron skillet.
So I decided to give frittatas one more try – this time using a cast iron skillet. Eureka! Frittatas are now one of my favorite go-to dinners.
POTATO ONION FRITTATA
- 4 T extra virgin olive oil
- 1½ cups (about 1 large) onions
- 1 lb Yukon gold potatoes
- 1 tsp + 1/2 tsp salt, divided
- 1/4 tsp ground black pepper
- 8 eggs
- 1/3 cup sour cream (or plain yogurt)
- 4 oz feta cheese, crumbled
- 4 oz medium cheddar, shredded
- 1/2 cups peas
Preheat oven to 350º Fahrenheit.
Slice onions into 1″ strips. Cut potatoes in half lengthwise, then cut each of those halves in half lengthwise. Slice each quarter widthwise into 1/8″ thin pieces. In a mixing bowl combine onions, potatoes, olive oil, 1 tsp salt, and pepper. Heat 10″ cast iron skillet over medium/high heat. Pour in potato/onion mixture and pat down with a spatula. Cover and cook for a total of 15 minutes, stirring every 5 minutes. (Set a timer for the 15 minutes, and another for the 5 minutes!) Into the now-empty mixing bowl (no need to clean it), beat the eggs with a whisk or fork. Beat in the sour cream, feta, cheddar, peas, and the remaining 1/2 tsp salt. When potato/onions are cooked, pour into the egg mixture and stir together. Then pour this immediately back into the skillet. Turn heat to medium/high and heat for 15 seconds, running a spatula around edges. Cover and cook undisturbed at medium/high heat for 5 minutes. Remove lid and place skillet, uncovered, in the 350º F preheated oven. Bake for 15 minutes. (Don’t overcook or it will yield a tough frittata.) Remove from oven and let set for 20 minutes before slicing.