I love sweet potatoes--mashed, roasted, boiled, grilled, in soups, chilis, and chowders--they're such a wholesome and versatile vegetable. This simple recipe came from Cook Illustrated's "The New Best Recipe" and is yields a perfect mashed sweet potato. They are simmered in a little cream, butter, salt, and sugar and then mashed in the same pot. Great side dish! Continue for recipe.
Mashed Sweet Potatoes
adapted from Cook Illustrated's The New Best Recipe
2-4 T unsalted butter, cut into 4 pieces
2 T heavy cream (or half-and-half)
1 t sugar
1/2 t salt
2 lbs. sweet potatoes (about 2 large or 3 medium), peeled and cut into 1/4-inch slices
Pinch of ground black pepper.
Combine all ingredients, except the pepper, in a 3 qt. saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, 35-45 minutes.
Off the heat, mash the potatoes and stir in the pepper.