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Saturday, March 23, 2013

Mashed Sweet Potatoes

This is a great way to cook sweet potatoes--low fuss and tasty. I like to slice them even more thinly; 1/8 inch if I can manage it.

Mashed Sweet Potatoes

Serves 4

4 T unsalted butter, cut into 4 pieces
2 T heavy cream
1/2 teas table salt
1 teas granulated sugar
2 pds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-in-thick slices
1 pinch ground black pepper

Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.

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