Liver & Bacon with Sweet Potato Mash & Gravy.

Sunday 16th October 2011

The season is slowly coming to an end. Evenings are getting shorter & my need for comfort food is getting stronger.

Sweet potatoes are everywhere at the moment. We can’t get them all year round so when they do come back into season, it’s quite exciting. Mashed seems to be the best way to eat them. Although as a jacket potato they work quite well too. But I’ve never had much luck with roasting or frying them. They just don’t seem to get crunchy enough for my liking. The flesh stays too wet. But that’s exactly what you need for mash.

I always find them quite tricky to peel without them going brown after being exposed to the air for more than a minute. I combat this dilemma by 1) peeling as fast as is humanly possible & 2) submerging them in a bowl of cold water as soon as they’re bare.

Once boiled I season with salt ‘n pepper, a generous blob of (soya) butter & a splash of (soya) milk. The finished colour screams ‘EAT ME!…preferably smothered in gravy’.

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This entry was posted in Dairy-Free, Dinner, Lamb, Potatoes, Vegetarianish and tagged , . Bookmark the permalink.

2 Responses to Liver & Bacon with Sweet Potato Mash & Gravy.

  1. Stef says:

    I’m impressed anyone in your family will eat liver.

    For roasting, I keep the skin on the potatoes, drizzle with some EVOO, and sprinkle with some cayenne (just a dash) for a nice flavor contrast. To make “fries”, keep the slices thin and long. They are a little softer than regular baking potatoes, but to me, still very tasty.

  2. Mistral Zagni says:

    This was a great combination of flavours and goodness.

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