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).