Buttery Cassava Sweet Potato mash is the perfect marriage between Cassava from the Caribbean and Sweet Potato in the United States. This buttery blend is the ideal side dish and will melt in your mouth leaving you wanting more.
Not all sweet potatoes are created equal. To learn more about the history and nutritive value of sweet potatoes, check out my Jamaican Sweet Potato Pudding recipe blog.
Let’s Talk Cassava
One of my favorite side dishes is cassava; I make them frequently. This exotic starchy root vegetable is very popular in the Caribbean. Furthermore, they have been prepared in a variety of ways.
What is Cassava?
More importantly, cassava is gluten-free and is ideal for those who follow a gluten-free diet.
Do Not Eat Cassava Raw
Cassava must be cooked. In Jamaica, cassava is used to make Bammy a type of cassava cake. I used to sit and watch my mother make bammy as a child.
The most crucial step in this recipe is to grate the cassava and extract and discard the juice. This step was said to be critical for avoiding “poisoning.”
There are two kinds of cassava, according to what I’ve heard. The “bitter cassava” should be handled with care because it is potentially dangerous. Don’t worry, the ones sold in the stores are safe to eat when cooked.
When eaten raw or in large quantities, the root vegetable can be harmful to your health because it contains cyanogenic glycosides.
In addition, this chemical has the potential to release cyanide in your body, which can impair the function of your nerves and thyroid.
Cooking Cassava is a delicious way to consume it. Furthermore, their waxy-nutty texture lends itself well to this buttery cassava sweet potato mash recipe.
Buttery Cassava Sweet Potato Mash
Buttery Cassava Sweet Potato Mash.
- Cutting Board
- 2½ cups Cubed Cassava
- 2 cups Canned Sweet Potato in light syrup
- 3 tbsp Unsalted Butter
- ½ cup 2 % Milk
- 1 tsp. Salt
- Peel Cassava and cut them into about 3 inches pieces. Remember to remove the fibrous center vein.
- In the saucepan, bring to boil 3 cups of water. Add pieces of cassava to boiling water and cook until tender
- Strain liquid from cooked cassava using a colander or strainer.
- Add cooked cassava to a mixing bowl; add butter and salt.
- Mash cassava and butter together with the food masher or whisk.
- Open the can of sweet potato, drain the light syrup and empty the contents into a bowl.
- Combine the sweet potato with mashed sweet potato.
- Add the milk and use the whisk to further mash the sweet potato into the cassava mixture until uniform.
- This recipe serves about 6 people. Serve warm with your favorite protein item. I served this mashed potato with my delicious pollock fish in creamy mushroom sauce.