SERVES 4
Cutting the sweet potatoes into slices of even thickness is important so that they cook at the same rate. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept warm for 30 minutes. This recipe can be doubled and prepared in a Dutch oven; the cooking time will need to be doubled as well.
4 |
tablespoons (½ stick) unsalted butter, cut into 4 pieces |
2 |
tablespoons heavy cream |
1 |
teaspoon sugar |
½ |
teaspoon table salt |
2 |
pounds sweet potatoes (2 to 3 medium), peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices (see note) |
Ground black pepper |
1. Melt the butter in a large saucepan over low heat. Stir in the cream, sugar, and salt; add the sweet potatoes and cook, covered, stirring occasionally, until the potatoes fall apart when poked with a fork, 35 to 45 minutes.
2. Off the heat, mash the sweet potatoes in the saucepan with a potato masher or transfer the mixture to a food mill and process into a warmed serving bowl. Season with pepper to taste and serve.