Monday, February 4, 2008

Mashed Sweet Potatoes

This is another quick easy recipe. I changed the original 2 T cream to 2 T milk. The recipe also says to mash with a potato masher, but I think the texture is much better with an immersion blender. You should try to cut the sweet potatoes the same thickness so they cook evenly. It's easier to slice sweet potatoes then it is to dice them. However, if you're like me and forget to actually read the recipe and dice the sweet potatoes, that will still work. I like to slice the sweet potatoes with a mandoline (not mine in link). This recipe come from America's Test Kitchen.


Serves 4


4 T butter (½ stick), cut into 4 pieces

2 T milk

½ tsp salt

1 tsp sugar

2 lbs sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4 inch thick slices.

Pinch ground black pepper

1. Combine the butter, milk, 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.

2. Off the heat, mash the sweet potatoes with an immersion blender. Stir in the pepper and serve immediately.

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