Culinary Disasters

This is a different spin on the normal everyday mashed potatoes using sweet potatoes instead of Russet or Yukon Gold potatoes.  Some people when they have sweet potatoes love to add stuff like marshmallow, honey, or brown sugar.  Personally for me I just like them the same way I like a normal potato with just some butter.  I carried that over to this recipe and just kept it simple only adding cream and butter like a normal mashed potato recipe and letting the beautiful flavor the sweet potatoes speak for themselves.

This is also the perfect excuse to break out the ricer once again. 

For this recipe you will need:

• 3 lbs of sweet potatoes
• 4 TB of unsalted butter
• 1/2 cup of heavy cream
• Kosher salt and black pepper

Preheat your oven to 400 degrees.  Poke the sweet potatoes with a fork a couple of times and place in the oven.  Cook till a fork or knife easily pierces through the potato (about 50-60 minutes).

Remove the skins and run the potato through the ricer.  If you don’t have a ricer than mash the daylights out of it but I highly recommend taking 10 dollars and investing in a ricer. 

Add in the 4 TB of butter and cream and stir around to combine.  At this point I just like to cover the pan and let the residual heat from the sweet potatoes melt the butter and cream.  Adjust the seasoning with salt and pepper.

Serve and enjoy!

Tags: Side dish, All //