Mashed Sweet Potatoes with Peas

Mashed sweet potato and peas

Thanksgiving may have been last week for Americans, but this side dish works any day of the week, any time of year.

I use local sweet potatoes here in Fiji. The most common are white ones, and they are very cheap; about $2.50 for a big bag at any of the market stands.

Ingredient “X” is the duck fat we saved from roasting a bird for our Thanksgiving meal.

The peas are for color and nutrition.


4 small white sweet potatoes, cut into quarters
1/2 small bag of peas
butter to taste (I recommend 2-3 tbsp.)
milk to taste
garlic powder to taste (I like a generous sprinkling)
salt and pepper to taste
1 small green chili, diced
duck fat to taste (I recommend 2-3 tbsp)

Bring water to a boil in a large pot, and boil the potatoes until tender. After about 20 min. or so on the stove top, you should be able to stick a fork easily in them.

Drain the potatoes, then place them and the peas in a food processor, along with the other ingredients. Churn until you get a paste-like consistency (add the milk in splashes to control the texture of the dish).