Vegetables & beanslunchdinnerVegetarianPescatarianGluten-freeNo added sugar

Sour Mashed Sweet Potato

Name: Sour Mashed Sweet Potato
Prep time: 105 min
Cook time: 1440 min
Total time: 1545 min
Yield: 2 servings
Ingredients: 500 g sweet potato or other vegetables; 2 cm (1 inch) piece of ginger; 1 tsp non-iodised salt; ½ tsp kefir or 1 tsp yoghurt

Sour mashed sweet potato is a great way to make use of leftover roast vegetables. You can use this recipe for several roasted vegetables, including sweet potatoes, taro, and pumpkin. It makes for an excellent dip at parties, a very nice cold mash at picnics, a great accompaniment for sliced cold meats, and is also good when served with barbecued lamb chops.

From Wikibooks CookbookNo reviews yet· 0 commentsPrep 1 h 45 min · Cook 24 hMedium0 made it

Ingredients

Makes

500 g sweet potato or other vegetables
2 cm (1 inch) piece of ginger
1 tsp non-iodised salt
½ tsp kefir or 1 tsp yoghurt

Ingredients for 2 servings (520 g) · the original recipe

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Method

1
Peel and roast the sweet potato or other vegetables. Ideally, this would be an extra piece of sweet potato, pumpkin, taro, etc. tossed into the oven with other food being roasted for a main meal. A 500 g piece of sweet potato will roast nicely in 1½ hours at 150°C (300°F), or less at a higher temperature.
Oven
2
Allow the vegetables to cool to about room temperature.
3
Mash the vegetables in a bowl. Try to break up all large pieces, but don't be too fussy—a few little lumps won't bother anyone!
4
Peel the ginger, and mash it in a mortar and pestle or mince it in a food processor. Add it to the bowl and mix well.
Food processor
5
Add the salt and kefir or yoghurt, and mix in well. Try to get a smooth consistency, but don't be too concerned about the odd lump.
6
Pack the mash into a crock or jar, where it can ferment. Pick a nice looking one that you can serve it from later also. Smooth the top of the mash with a spatula.
7
Fill a strong plastic bag with water, seal (knot or zip-lock) and place on top of the mash. Because the plastic bag is flexible, it will fit to the surface of the mash and exclude air, which prevents mould.
8
Set aside in a warm (not hot!) place for 48 hours to ferment.
9
After fermenting, remove the plastic bag and close the crock or jar with a lid, then place in a refrigerator to keep fresh.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.