“What’s in a name? that which we call a rose by any other name would smell as sweet.” -R+J
Sarah stole my thunder and already talked about our Thanksgiving/Friendsgiving, but I figure for a holiday filled with food, it warrants at least one more post…plus I have all the pictures.
Growing up, Thanksgiving was the epitome of Asian fusion cuisine. Our stuffing was composed of glutinous rice, Chinese sausage, mushrooms, peanuts, lotus seeds, and dates instead of the typical breadcrumbs. We had no need for gravy as our turkey was basted with a teriyaki sauce that permeated the bird and created a lovely dark brown/black-colored skin. Instead of the typical sides, we’d have an assortment of my mother’s amazing Chinese dishes. The following day, the leftover turkey transformed itself into an amazing rice porridge that I still dream about.
As years went on, I brought the typical garlic mashed potatos and green beans into the mix and started spending some Thanksgivings away from home. The smells that I typically associated with Thanksgiving began to morph and evolve as did my friendships and relationships.
Ultimately, I find myself in a blissfully confusing amalgam of food and people from all aspects of my life. Delineations between friends, family, and home have blurred, and each of the people pictured and mentioned have played some pivotal role in my life and molded who I have become. I feel truly fortunate to be surrounded by these people.
This year Sarah and I were lucky enough to be able to celebrate with my co-interns and our friends in NOLA and my sister. I’m really not a fan of the traditional candied yams so thought I would try to create something with a nice blend of savory and sweet while still paying homage to some of the classic smells and seasonings of the holiday. Ultimately, I came up with this mashed sweet potato recipe that I brought to both celebrations.
Ginger and Garlic Mashed Sweet Potatoes
- Sweet potatoes 4-5, peeled and cut into chunks
- Garlic 5 cloves, minced
- Ginger 3 Tbsp, minced
- Butter 4 Tbsp
- Milk 1/4 cup or less
- Cinnamon 1/2 Tbsp
- Cloves 1 tsp
- Nutmeg 1/2 Tbsp
- Salt To taste
In a large pot, add chunks of sweet potato and cover with water and bring to a boil. Cook until pieces of sweet potato are easily pierced with a fork. As sweet potatoes are boiling, in a small pan, saute garlic and ginger until lightly golden brown and set aside. After sweet potatoes are done, drain all water and place back in pot. Add butter, sauteed garlic and ginger, cinnamon, cloves, and nutmeg, and begin mashing. Add milk a little at a time until reaching desired consistency. Add salt as needed.
Oh yeah, yams vs sweet potatoes.
Yams and sweet potatoes are actually not related at all. They are also not related to potatos. Confused yet? Sweet potatoes hail from Central and South America while yams come from Africa, Asia, and tropical regions. Chances are that whatever you picked up for Thanksgiving is actually a sweet potato. It also doesn’t help that many grocery stores label an orange-colored sweet potato a yam.