Mashed Sweet Potatoes
Many holiday mashed sweet potato recipes feature marshmallows. Not this one. These are classic and elegant, with a hint of cinnamon spice.
- Serves: 8 persons
- 6medium sweet potatoes (peeled and cubed)
- ¼cup butter (softened, divided)
- ½cup heavy cream (warm)
- ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- 1tablespoon fresh sage (chopped)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Step 1Gather the ingredients.
Step 2Bring a large pot of salted water (it should taste salty, almost like seawater) to a boil over medium heat.
Step 3When the water boils, add the cut sweet potatoes and lower the heat. Simmer for 15 minutes or until the sweet potatoes can easily be pierced with a knife.
Step 4While the potatoes simmer, melt 2 tablespoons of the butter in a small pan over medium-low heat and add the chopped fresh sage. Sauté it for a few minutes until it turns fragrant, then set the pan aside.
Step 5In a separate small pot over low heat, warm up the cream.
Step 6Drain the sweet potatoes and return to the pot. Add the sage butter plus the remaining 2 tablespoons of butter, warm cream, and spices.
Step 7Mash lightly with a potato masher, taking care not to overdo it or the potatoes will be gluey. A few lumps will give the dish a decidedly rustic feel.
Step 8Adjust the seasoning with kosher salt and freshly ground black pepper and serve right away. Enjoy!