You may have guessed that this week I am giving you the recipes we used for our Easter lunch. I think it was one of our best ever! We had the traditional favorites – grilled salmon and steamed asparagus, along with new recipes for mashed sweet potatoes, garlic herb dinner rolls, and strawberry shortcakes.
The mashed sweet potatoes were amazing! My husband is not usually a fan of sweet potatoes – but he really liked these. This recipe highlights the real flavor of sweet potatoes (instead of adding spices and marshmallows and almost turning them into a dessert…which of course, I like those too).
Enjoy!
Mashed Sweet Potatoes
The best sweet potatoes ever!
Servings: 4 people
Ingredients
- 2 pounds sweet potatoes
- 4 tablespoons unsalted butter, but into 4 pieces
- 2 tablespoons heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon salt
- pinch pepper
Instructions
- Peel sweet potatoes, quarter lengthwise, and cut crosswise into 1/4-inch thick slices.
- Combine sweet potatoes, butter, cream, sugar and salt in large saucepan and cook, covered, over low heat, stirring occasionally, until the sweet potatoes fall apart when poked with a fork, about 35-45 minutes.
- Off heat, mash the sweet potatoes in saucepan with potato masher (you could also use ricer or food mill). Stir in pepper, serve immediately. Enjoy!
