Well, well. I have probably been hornswoggled.

[desperance]

Today is a good day, apparently, for confusing Chazzes. Pretty much everyone is at it.

The instance that I bring to you, O internets - redeem me with your wisdom! - is a question of why.

The yogis are coming to dinner tonight, or I assume so, or I hope so, or some such; if not, we'll have a lot of food. But I thought I'd make a cottage-pie variant, with mashed sweet potato (or yam, as we say in these parts); and as I've never mashed sweet potato (or yam), I thought I'd check a few recipes for fear I might miss a trick.

So I did that; and, um. I am confuse. Of the first half-dozen that I looked at, all but one called for adding large amounts of sugar or maple syrup or both. Um, why? Is the root not sweet enough, in all conscience? What on earth is this heavy sugaring about...?

(Me, I am not going to add sugar. I am going to add garlic and butter, and fly it like a flag in the teeth of defiance.)

On the further subject of sweetness, though:

Turtles schmurtles. It are my sunshine.



PS, I are not sweet.



PPS, it are my box too.

Comments

[wordweaverlynn]

I have never understood the passion for turning perfectly good sweet potatoes into something more closely resembling the witch's cottage in Hansel and Gretel -- all sugar, all the time, and deadly to passing innocents. Many sweet potato casserole recipes are made with added sugar plus a smothering drift of marshmallows.

I'm a northerner and never even tasted sweet potatoes until I was an adult. I like them baked plain, or french-fried, or mashed. But I truly don't believe they need all that sweetening.