Forget Thanksgiving season, sweet potatoes have become a staple of our house all year long. But you can only have a baked sweet potato with butter so many times.
This recipe reinvents the sweet potato into an easy and delicious recipe that can be tailored to your taste.
Ingredients
Salt
7 Sweet Potatoes
2 Tablespoons Unsalted Butter
4 Tablespoons Heavy Cream
1/2 cup Dark Brown Sugar
1 Tablespoon Maple Sugar
2 Tablespoons Flour
2 Tablespoons Water
1 teaspoon Nutmeg
2 teaspoons Pumpkin Pie Spice
Black Pepper
Steps
1. Place a pot of water (with a decent dash of Salt) on the stove and bring to a boil. Keep the pot on a medium flame.
2. Wash the Sweet Potatoes, removing any dirt and insert a fork into the potatoes several times, leaving sets of mini-holes in the potatoes.
3. Boil the Sweet Potatoes over a medium flame until the potatoes are tender.
let's be Frank: The potatoes are tender and ready if you can easily insert a fork into them.4. Remove the Sweet Potatoes from the water and peel the skin (which should come off rather easily).
let's be Frank: It's easiest to do this while the potatoes are warm. If you cannot peel them right away, leave them in the warm water until you are ready.let's be Frank: If the potatoes are too hot to hold, one-by-one place them in a colander and run each potato under cold water as you peel it. Repeat this process for each potato.5. Place the peeled Sweet Potatoes in a large pot on a low flame. Add in the Butter, Heavy Cream, Brown Sugar, and Maple Syrup. Mash the potatoes with a hand masher until fully incorporated.
6. Stir in the Flour, Water, Nutmeg, Pumpkin Pie Spice, and Black Pepper. Ensure it's fully incorporated.
let's be Frank: As always, taste as you go. Add a little more of whichever spice you desire. If your potatoes are too thick at this point, you can add a little more heavy cream to keep the flavor as-is and lighten them up.7. Remove from the flame, serve, and enjoy!