This recipe uses equal amounts (in weight) of sweet potato and cauliflower. However, it’s a very forgiving recipe and you can increase one or the other vegetable based on the produce you buy at the store.
Water, for cooking
2 pounds sweet potatoes, peeled and diced (approximately 2 large sweet potatoes)
2 pounds cauliflower florets (one large, 3-pound cauliflower with center stalk removed will yield 2 pounds of florets)
4 tablespoons unsalted butter
¾ cup chopped onion, small dice
¼ teaspoon garlic powder
1/8 teaspoon ground white pepper
1 teaspoon kosher salt
Add approximately two inches of water to the bottom of a large pot with cover. Add diced sweet potatoes to the pot, then place the cauliflower florets on top of the sweet potatoes. Over high heat, bring water to a boil. Reduce to a fast simmer and cover, then cook for 10 minutes or until vegetables are tender and soft when pierced with a fork.
While sweet potatoes and cauliflower simmer, melt butter in a small skillet. Add diced onion, and sauté over medium heat until onions are soft and translucent, about 3 to 4 minutes. Remove from heat and set aside.
Once sweet potatoes and cauliflower florets are cooked through, pour into a colander. Place vegetables back in the pot and mash with a potato masher, mixing the sweet potatoes and cauliflower together.
At this point you have a choice – leave the sweet potatoes and cauliflower as a chunkier mash, or you can puree the mixture in a food processor like we did for a smoother texture. If leaving as a chunkier mash, stir in the butter-onion mixture and the garlic powder, white pepper and salt, mixing to combine.
If you want a smoother mixture, add the mashed sweet potatoes and cauliflower to a food processor along with the butter and onion mixture and seasonings. Process until smooth.
Keywords: cauliflower, sweet potato