Community Pick
Mashed Sweet Potatoes
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons heavy cream
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
- salt & freshly ground black pepper
directions
- Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.
- Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.
- This will take between 30 to 45 minutes.
- Take off heat and mash sweet potatoes in saucepan with potato masher.
- You can also put potatoes into kitchen aid mixer and mix.
- Stir in salt and pepper to taste.
- Serve immediately.
Questions & Replies
Reviews
-
I tried it and these are great!! You have to trust that eventually they will soften. Leave the heat on low and keep busy but keep your nose open. Mine didn't burn like some of the other reviewers. I think if you become impatient or lose trust and up the fire then you'll run into those problems. At the end of about 45 mins. I went to mash and they mashed perfectly and with ease. I added nutmeg, cinnamon, salt and pepper. Fab!! I substituted the heavy cream for 2 percent milk. Excellent!! Thanks for posting.
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I almost didn't make this recipe because I thought it was odd that the sweet potatoes weren't boiled first. I am so glad I made these. After using the originally recipe a few times I now use whole milk instead of cream and low fat margarine to make these healthier and they taste the same. I make these atleast once a month now as well as for holiday meals. Even my anti-vegetable husband eats this as well as my toddler.
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Very good, even with the low fat butter that I used. With regular butter I bet it would have simply rocked! Do not doubt the cooking instructions, the potatoes will indeed cook following the directions in the time period said. I was so skeptical that I started it earlier than I should have (was also making applesauce meatloaf and low fat cornbread) and ended up cooking it for longer than I was supposed to (had to turn the heat done to almost nothing), but it still worked. If you cook it for long enough and keep stirring the potatoes will keep falling apart and will almost looked mashed without even using a masher. I wasnt sure I understood how big the pieces were supposed to be, so I just cut them into pretty small cubes and used a dutch oven (I think thats what they are called) because I didnt have a saucepan big enough. Definitely double this recipe if you are cooking for more than 2.
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Tweaks
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RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!