Season 11 Recipes: Yucatán: A Different Mexico/

Camote Mash

Purée de Camote
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  • 2pounds white camote (look for white sweet potato), peeled and cut into 1-inch pieces
  • 1/3 cupMexican crema or sour cream
  • 1/4 cup (4 tablespoons) unsalted butter
  • Salt


Scoop the camote into a 4-quart saucepan and fill with enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes until fork tender, about 12 minutes.

Drain the potatoes in a colander  and  return them to the saucepan with the crema and butter.  Combine the ingredients with an old-fashioned potato masher. Taste and season with salt, usually 1 teaspoon.


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