This dish has got plenty of color and a whole lot of class!
I adore purple sweet potatoes. Just like the Japanese sweet potato variety, they are sweet and starchy and silky and smooth, but different from others – they are brilliant purple. They are “royal,” in a way. Thus, I petition for a re-naming procedure. Royal sweet potatoes, rather than simply purple.

Topped with a creamy mushroom fennel sauté and then lemon broiled halibut, this recipe is a weeknight winner!

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Mushroom Fennel Halibut & Purple Sweet Potato Mash

2 medium “royal” sweet potatoes
2 Tbs. butter

1 Tbs. lemon oil
1 cup thinly sliced fennel bulb
1 cup sliced wild mushrooms
sea salt and pepper
1/4 cup heavy cream

2 halibut filets
2 tsp. lemon oil
sea salt and pepper

Heat the oven to 425 degrees. Wrap the potatoes in foil and bake for at least 60 minutes, until very soft.
Set aside in a medium bowl or pot. Top with butter and mash together into a smooth, “whipped” consistency.

In another medium pot or skillet, heat 1 Tbs. lemon oil. Add the fennel and mushrooms and salt and pepper. Sauté until golden brown. Cover, let the mushrooms release their juices, and all the veggies to soften.
After 3-5 minutes, uncover, add the cream, and whisky until smooth.

Meanwhile, turn the oven to broil. Drizzle the fish with lemon oil and salt and pepper.
Cook 3-5 minutes, until cooked through.

Serve a scoop of the royal mash topped with the veggies and cream, and then with the highlight of broiled fish.

Enjoy.