Cooking Corner Easy Buttermilk Mashed Sweetpotatoes (NAPSI)—Side dishes are often the best part of a meal, and mashed potatoes are among the top contenders. Here’s a very simple take on that old favorite with a modern twist—mashed California sweetpotatoes with buttermilk and fresh herbs. The buttermilk provides a hint of tang and the herbs add brightness, making this a versatile dish that offsets a heavy winter meal yet pairs perfectly with lighter springtime or summer fare. Plus, California sweetpotatoes are a nice change of pace from regular mashed potatoes—and with more fiber.   Easy-to-Make Buttermilk Mashed California Sweetpotatoes with Fresh Herbs   Serves 6 to 8   2 1/2 lb orange or yellow-white fleshed sweetpotatoes, or a combination, peeled and cut into 1-in chunks   4 T butter   3/4 c buttermilk (see note)   1 T chopped fresh cilantro   1 T chopped fresh dill   1 T chopped fresh parsley   2 tsp chopped fresh mint   1 tsp salt, or more to taste   1 tsp pepper, or more to taste   Place sweetpotatoes in large saucepan or small stockpot, cover with water by 1 inch, and bring to a boil over high heat. Reduce to a simmer; continue to cook until very tender, 6 to 8 minutes. Drain sweetpotatoes; return to saucepan. Add butter and mash. Add buttermilk, cilantro, dill, parsley, mint, salt and pepper. Add more salt and pepper to taste and serve.   Note: If you prefer, substitute plain yogurt, sour cream, milk, half and half or cream for the buttermilk.  Learn More  For further facts, tips and recipes visit www.casweetpotatoes.com.  Editor’s Note: This story can be useful to anyone and of particular interest to readers in the states of California, Arizona, Oregon, Washington, Nevada, Utah and Idaho.