Ingredients
5 large sweet potatoes
1 cup milk
2 tablespoons butter
pinches of ground nutmeg or cinnamon, salt and freshly ground black pepper
1 to 2 tablespoons balsamic vinegar
Preparation
Preheat oven to 400. Prick potatoes, then place directly on rack in centre of oven. Place a piece of foil on rack below. Bake until easily pierced with a knife tip, about 50 minutes. Or microwave on high until easily pierced, about 25 minutes. When cool enough to handle, peel, then pass through a food mill or ricer, or mash with a potato masher. Place milk butter, nutmeg, salt and pepper in a large saucepan and bring to a boil over medium-high heat, about 3 minutes. remove pan from heat and set on a heat-resistant surface. Stir in mashed potatoes and 1 tablespoon vinegar. Stir with a wooden spoon until well mixed and potatoes have a smooth consistency. Taste and add more vinegar, 1 teaspoon at a time, if needed. The advantage of doing this in a saucepan is that if potatoes have cooled a little, you can return pan to low heat and stir often until hot.
