Mashed Sweet Potatoes

Serves/Makes: 4 to 6

4 Tbsp (60 ml) unsalted butter, cut into four pieces
3 Tbsp (45 ml) heavy cream, divided use
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground black pepper
1 tsp (5 ml) sugar
2 lbs (0.9 kg). sweet potatoes (2 large or 3 medium), peeled, quartered
lengthwise, and cut into 1/4-inch-thick slices

Combine butter, 2 Tbsp (30 ml) cream, salt, pepper, sugar, and thinly
sliced sweet potatoes in large saucepan. Cook covered, over low heat until
potatoes are fall-apart tender, 35 to 40 minutes. Turn off heat. Add
remaining 1 Tbsp (15 ml) cream. Mash sweet potatoes with potato masher.
Serve.

Comments
From America's Test Kitchen TV Show: Boiling sweet potatoes in lots of
liquid, as you would regular potatoes, is not a good idea. Sweet potatoes
will soak up too much water, and the resulting mash will be a soggy
mess. Better to cook them in a small amount of liquid. America's Test
Kitchen found that a combination of butter and cream yielded the creamiest
potatoes. Just 2 Tbsp of heavy cream (plus a little butter), along with
the water released from the sweet potatoes as they cook, is enough to steam
them into tenderness.

Sandy U.
http://online-cookbook.com

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/