re: #103 Slumbering Behemoth

I’ll be happy to look at what ever you have, kind sir or madame.

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Mashed Sweet Potatoes (serves 4)

4 tbsp unsalted butter, cut into 4 pieces (1/2 stick)
2 tbsp heavy cream (half and half will do)
1/2 tsp salt
1 tsp sugar
2 pounds sweet potatoes; (about 2 large or 3 medium)

1. Peel quarter length-wise and cut sweet potatoes cross-wise into 1/4 inch thick slices. Equal size pieces help it cook evenly.

2. Combine the butter, cream, salt, sugar, and sweet potatoes in a 3- to 4- quart saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork. (35-45 minutes)

3. Off the heat, mash the sweet potatoes in the saucepan with a potato masher. Stir in a pinch of black pepper and serve immediately.
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I like this recipe for two reasons -
1. It’s good for handling large sweet potatoes that won’t bake that well in-skin.
2. It’s a bit of a fire-and-forget recipe that you can start on the stove and then proceed with other dishes while the potatoes cook on the low heat.

Recipe itself is from the The New Best Recipe cookbook. I thought I was an OK cook, and then I starting reading this…
cooksillustrated.com