Sunday, April 8, 2007

Mashed Sweet Potatoes

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

Serves 4

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.
Serve immediately.

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