Here below, another addition from America’s Test Kitchen and NPR. Note how it does not violate any of my rules from the post before this one (except I don’t own a potato masher). Plus, I love sweet potatoes and could eat them everyday. However, I’m going to cut my butter into FIVE pieces….I KNOW! I’m so craaaaaazzzyy!
And, because I can already hear a certain someone pointing out that this recipe has 8 ingredients….fuck no am I zesting an orange, so there’s only 7.
Mashed Sweet Potatoes – ‘Test Kitchen’ Recipe
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons heavy cream
- 1/2 teaspoon table salt
- 1 teaspoon granulated 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
- 2 tablespoons maple syrup
- 1/2 teaspoon grated orange zest
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 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be doubled as well.
1. Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with 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, maple syrup, and orange zest; serve immediately.