Mashed Sweet Potatoes
This is a delicious recipe from the New Best Recipes cookbook. Their notes say:
Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled and prepared in a Dutch oven; the cooking time must be doubled as well.
4 tbsp unsalted butter, cut into 4 pieces
2 tbsp heavy cream
0.5 tsp salt
1 tsp sugar
2 pounds sweet potatoes (2 to 3 large ones)
Pinch ground pepper
Peel the sweet potatoes. Quarter them lengthwise and then cut crosswise into 1/4th inch thick slices.
Combine the butter, cream, salt, sugar and sweet potatoes in a 3 to 4 quart saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, 35 to 45 minutes.
Off the heat, mash the sweet potatoes in the saucepan with a potato masher. Stir in the pepper and serve immediately.
- Turn this into a casserole as follows:
- Mix 2 cups pecan halves, ½ cup packed light brown sugar, 1 egg white, lightly beaten, ⅛ teaspoon table salt, Pinch cayenne pepper, Pinch ground cumin until combined.
- Spread the mashed sweet potatoes in a casserole dish and top with pecan mixture.
- Bake at 450° for 10-15 minutes until pecans are crisp.