Vaughan Clark’s Fenugreek Mashed Sweet Potatoes, from Masala: Recipes from India, the Land of Spices [A Cookbook]

Combine 2 large, peeled, diced sweet potatoes (roughly 1 pound each) and 1 cup water in a pot. Season with sea salt and freshly ground black pepper, and bring to a boil. Lower the heat and simmer until cooked through. Drain off excess water if needed and mash in ¼ cup dried fenugreek leaves or 1 cup fresh fenugreek leaves, a few tablespoons thick yogurt or heavy cream, and a few tablespoons of butter or ghee. Serve warm.