Mashed Sweet Potatoes

(from Cindy’s recipe box)

“No-Boil Sweet Potatoes

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 of liquid. Just 2 tablespoons 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."

This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well.

Source: Cook's Illustrated (from RecipeThing user kylerhea)

Serves 4 people

Ingredients

  • 4 Tbs unsalted butter, cut into 4 pieces
  • 3 Tbs heavy cream
  • Table salt and ground black pepper
  • 1 tsp sugar
  • 2 pounds sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, and cut into 1/4-inch-thick slices

Directions

  1. Combine butter, 2 tablespoons cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and sweet potatoes in large saucepan. Cook, covered, over low heat until potatoes are fall-apart tender, 35 to 40 minutes.

  2. Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve.

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