Recipe by Italian Stallions Kitchen Extravaganza
My family and I were traveling through Southern California and we stopped at a random steakhouse and had mashed sweet potatoes JUST LIKE THESE. I guessed on the ingredients and they turned out fabulous.
Top Review by Sydney Mike
Any other time I would have made the full recipe, but with PAC & all the recipes I've been making, I cut this one in half for 2 of us! And, as with many of the yam or sweet potato dishes that I make, I didn't peel the yams but rather cut the indicated 1/4" thick slices into additional quarters so the pieces of peel wouldn't be very large! Also, we don't like our mashed potatoes really, really smooth, so I left the mash a little bit chunky! With the vanilla & nutmeg, this side dish was REALLY OUTSTANDING! Thanks, much, for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
- 4 tablespoons regular sweet butter
- 2 tablespoons milk or 2 tablespoons heavy cream
- 1⁄2 teaspoon salt
- 1 tablespoon brown sugar
- 1 -1 1⁄2 teaspoon vanilla extract (to taste)
- 3 dashes ground nutmeg
- 2 lbs sweet potatoes, quartered lengthwise, and cut into 1/4 inch-thick (2 large or 3 medium to small potatoes) or 2 lbs yams, peeled quartered lengthwise, and cut into 1/4 inch-thick (2 large or 3 medium to small potatoes)
- nutmeg, to taste after mashed
- 1⁄2 tablespoon butter, to taste
Directions See How It's Made
- Combine sweet potatoes, milk, brown sugar, vanilla and nutmeg in a large saucepan.
- Bring to a slow boil, reduce, cover and cook over low heat stirring the sugar & milk mixture onto the potatoes.
- Cook for approximately 30-45 minutes.
- Remove from heat, mash in a large bowl combining the sugar, milk vanilla mixture into the potatoes.
- For more buttery potatoes, add ½ teaspoon of butter while mashing.
- Shake ground nutmeg over potatoes to taste.
- If you want a slightly browned version, place potatoes in Pyrex pan and bake for 10 minutes at 350°F for a crispy outer layer.