(from America’s Test Kitchen Family Cookbook)
2 lbs. (3 medium) sweet potatoes, peeled and cubed
4 Tbsp. unsalted butter
2 Tbsp. heavy cream
1 tsp. sugar
1/2 tsp. salt
pinch of pepper
Combine sweet potatoes, butter, cream, sugar, salt and pepper in large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, about 40 minutes. (At high altitude, I had to add a bit more cream.) Remove pan from heat and mash with potato masher until smooth.
The potatoes I used weren’t very sweet, so I tweaked this recipe a bit and added a bit of sweetness with a teaspoon or two of maple syrup. They were creamy and delicious. I served them as a side dish to pan grilled pork chops with glazed onions and apple slices. Mmmm.
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