AFFILIATE_ID -1 COURSE_ID 9 COURSE_NAME Side CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS 1. Combine butter, cream, salt, sugar, and sweet potatoes in 3- to 4-quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes. 2. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed server bowl. Stir in pepper; serve immediately. INGREDIENTS DESCRIPTION unsalted butter DIRECTION cut into 4 pieces INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 4 DESCRIPTION heavy cream DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 2 DESCRIPTION salt DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/2 DESCRIPTION sugar DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION sweet potatoes (about 2 large or 3 medium-small) DIRECTION peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT lbs. QUANTITY 2 DESCRIPTION Pinch ground pepper DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY KEYWORDS MEASUREMENT_SYSTEM 0 NAME Mashed Sweet Potatoes NOTE Cutting the sweet potatoes into slices of even thickness is important so that they cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately, but they can be covered tightly with plastic warp and kept relatively hot for 30 minutes. This recipe can be doubled and prepared in a Dutch Oven; the cooking time will need to be doubled as well. NUTRITION PREP_TIMES PUBLICATION_PAGE SERVINGS 4 SOURCE Here in America's Test Kitchen SUMMARY TYPE 102 URL YIELD