Creamy Mashed Sweet Potatoes

From Cook's Country | December/January 2007

Why this recipe works:

We thinly sliced the sweet potatoes and cooked them covered, on the stovetop, on low heat with a small amount of butter and cream. The low heat allowed the potatoes in our recipe to release their liquid, which produced the steam that cooked them.

We thinly sliced the sweet potatoes and cooked them covered, on the stovetop, on low heat with a small amount of butter and cream. The low heat allowed the potatoes in our recipe to release their liquid, which produced the steam that cooked them.

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Serves 4 to 6

This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well.

Ingredients

Detail sfs mashed sweet potatoes 317132
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