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.
- 907.18 g raw sweet potatoes
- 59.14-118.29 ml butter
- 4.92 ml brown sugar
- 1.23-2.46 ml ground cayenne pepper
- 118.29 ml 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!