Mashed Sweet Potatoes
From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true. Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table. This recipe serves 4. Enjoy!
4 Tablespoons butter
2 Tablespoon light cream, heavy cream or whole milk
1 Tablespoon pure maple syrup, or more as needed
1 teaspoon salt, or more as needed
2 pounds sweet potatoes, peeled, quartered lengthwise, and thinly sliced
Freshly ground black pepper
- Combine the butter, cream, syrup, salt and sweet potatoes in a saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes are quite tender and fall apart as you stir, about 35 minutes.
- Remove the pan from the heat and mash the potatoes with a potato masher. Whip with a whisk or spoon. Season with pepper, taste, and adjust the seasonings. Transfer to a serving dish and serve hot.