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.