Mashed Sweet Potatoes
4 Tbs. unsalted butter, cut into 4 pieces 3 Tbs. heavy cream, divided use 1/2 tsp. salt 1/4 tsp. ground black pepper 1 tsp. sugar 2 lbs. sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, and cut into 1/4" thick slices Combine butter, 2 Tbs. cream, salt, pepper, sugar and thinly sliced sweet potatoes in large saucepan. Cook covered, over low heat until potatoes are fall-apart tender, 35 to 40 minutes. Turn off heat. Add remaining 1 Tbs. cream. Mash sweet potatoes with potato masher. Serve. Comments: From America's Test Kitchen TV Show: Boiling sweet potatoes in lots of liquid, as you would regular potatoes, is not a good idea. Sweet potatoes will soak up too much water, and the resulting mash will be a soggy mess. Better to cook them in a small amount of liquid. America's Test Kitchen found that a combination of butter and cream yielded the creamiest potatoes. Just 2 Tbs. of heavy cream (plus a little butter), along with the water released from the sweet potatoes as they cook, is enough to steam them into tenderness. ~To the world you might be one person, but to one person, you could be the world.~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
