|3 lb • Sweet potatoes • peeled and cubed|
|1 tsp • Kosher salt|
|3 tbsp • Unsalted butter|
|1 • Red jalapeño chile • minced|
|1/4 tsp • Grated orange zest|
|1/2 cup • Heavy cream|
|1/4 cup • Chicken or vegetable stock|
|2 tbsp • Sorghum or maple syrup|
|1/4 tsp • Nutmeg • freshly grated|
Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with ½ teaspoon of the salt and cook until tender. While the sweet potatoes are cooking, melt the butter in a small saucepan and when the butter bubbles and froths add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.
When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely and then pass them through a ricer or mash them well with a potato masher. Add the flavored cream, stock, sorghum, nutmeg, and the remaining ½ teaspoon of salt. Mix well and transfer to a nice serving bowl.