Sweet Potato Carrot Mash with Charred Pepper Sauce

This makes a hearty, satisfying and seductively velvety side for a quick weeknight steak in that transitional period between summer and fall. The Charred Pepper Sauce on its own, is fantastic. I’ve been using it in a bunch of ways since I first discovered the recipe, and as an ingredient it has snuck its way into many a dish.

Sweet Potato Carrot Mash with Charred Pepper Sauce

1 large sweet potato, peeled and cut into 1/3 inch pieces

5 medium carrots, cut into 1/3 inch pieces

1/4 c. sour cream

1/4 c. Charred Pepper Sauce

Big glug olive oil

1 sprig rosemary, chopped

Place the potatoes and carrots into a large pot of salted water. Turn the heat to high and bring to a boil. Boil 10 minutes or until tender. Drain and let cool slightly.

Transfer to the bowl of a large food processor. Add the sour cream and Charred Pepper Sauce and process. While the processor is spinning, add the olive oil to loosen things up a little. Sprinkle in the rosemary.

Serves 4 as a side dish. If you want to beef it up for dinner, top with sausage and swirl in threads of spinach.

Charred Pepper Sauce

Adapted from Smitten Kitchen’s Charred Pepper Steak Sauce

1 large red pepper

2/3 cup tomato puree

Juice of 1 orange

2 Tbsp. fish sauce

2 Tbsp. olive oil

1 Tbsp. good quality balsamic vinegar

1 Tbsp. molasses

1 tsp. grainy mustard

1/2 tsp. ground ginger

1/2 tsp. onion powder

1/4 tsp. ground allspice

1/2 tsp. fresh black pepper

Big pinch salt

Char your pepper. You can do this either over the range if you have a gas stove, under the broiler if you don’t, or on the grill. You want a nice char on all sides; the blacker the better. Set aside to cool.

When you are able to handle the pepper, tear into it and remove the stem and seeds. Toss the empty pepper (skin and all) into the blender. Add everything else and blend until smooth.

Pour into a small saucepan and simmer 15 minutes, or until your desired thickness is reached. The first time I made this I simmered fairly aggressively for 10 minutes and ended up with a lovely thick sauce; the second time, I simmered gently for 15 minutes and ended up with a lighter, more pourable version.

Keeps a few weeks in the fridge – use in everything.