Prep 10 mins
Cook 1 hr
This was a fantastic side dish for our Thanksgiving feast. I doesn't make a huge bowl full, but we found it to be the perfect amount. I only used 1/4 teaspoon of cayenne pepper, but I could have used a little more. I thought there was too much butter however. 1/4 cup would have been plenty. This recipe is from The Castle, Natchez, Mississippi and featured recently in an article in Taste of the South.
- 2 lbs raw sweet potatoes
- 1⁄4-1⁄2 cup butter
- 1 teaspoon brown sugar
- 1⁄4-1⁄2 teaspoon ground cayenne pepper
- 1⁄2 cup heavy cream
- Preheat oven to 400°F.
- Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour). Let potatoes cool slightly and then peel.
- In a mixing bowl, mash sweet potatoes. Add remaining ingredients. Beat with an electric mixer at medium speed until smooth.
This is REALLY good!! I didn't use as much butter and used no cream. The combination of sweet from the potato and hot from the cayenne pepper is fabulous!