Self Mashing Potatoes

Sweet potatoes rock.

Just bung them in the oven, on 150C, on a tray, and let them do their thing. Depending upon their size, they will take from 45 minutes to an hour and a bit. Wait until they’re hissing, and oozing dark red goo; which you’ll have to clean up later.

The best thing is, the insides will have collapsed into a dark orange carb rich mush, requiring little more than some salt and pepper, and/or butter. Tonight, there was some crème fraîche handy, so a glob of that went in as well.

(Oh, and the sausages that had been carelessly left on the baking tray underneath.)

Reeee-SULT!

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One response to “Self Mashing Potatoes

  1. Pingback: Leek and (Sweet) Potato Soup « Dried Basil and Other Heresies

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