Source: Cook's Illustrated Magazine
November & December 2002
Cutting the sweet potatoes into slices of even thickness
is important in getting them to cook at the same rate.
A potato masher will yield slightly lumpy sweet potatoes;
a food mill will make a perfectly smooth puree.
The potatoes are best served immediately, but they can be covered tightly
with plastic wrap and kept relatively hot for 30 mintues.
This recipe can be doubled in a Dutch oven;
the cooking time will be needed to be doubled as well.
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar (I used brown sugar)
2 pounds sweet potatoes
(about 2 large or 3 medium-small potatoes),
peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
pinch ground black pepper
1. Combine butter, cream, salt, sugar, and sweet potatoes in 3- to 4-quart saucepan;
cook, covered, over low heat, stirring occastionally,
until potatoes fall apart when poked with a fork, 35 to 45 minutes.
2. Off heat, mash sweet potatoes in saucepan with potato masher,
or transfer mixture to hopper of food mill and process into warmed serving bowl.
Stir in pepper; serve immediately.
My notes: The variation I chose was to stir in 2 tablespoons of pure maple syrup at the end.
I have used this recipe three times now and everyone loves it.
I didn't need to use a potato masher, I just mashed them with a big fork.
I really like Cook's Illustrated--my Bunchkin got a subscription for my birthday in 2002.
With no advertisements, this magazine is the "Consumer Reports" of food and kitchen gadgets.
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December 6, 2003