Betty demonstrates how to make Mashed Sweet Potatoes. This is a dish that would be great for an Easter (or other holiday) table.
Mashed Sweet Potatoes
3 medium-sized red sweet potatoes, peeled and cut into equally-sized pieces (about ¾-inch cubes or wedges)
4 tablespoons butter, melted
2 tablespoons milk
1 teaspoon sugar
½ teaspoon salt
freshly-grated black pepper
Optional Topping Ingredients:
1 tablespoon butter
¼ cup light brown sugar
dash of cinnamon
dash of nutmeg
In a medium-sized pot, place 4 tablespoons melted butter, 2 tablespoons milk, 1 teaspoon sugar, ½ teaspoon salt, and 3 peeled and cubed red sweet potatoes. Place over low to medium heat and bring to a boil, stirring with a large spoon. When the liquid at the bottom of the pot is bubbling, reduce heat to low, cover pot with a lid that fits, and cook until sweet potatoes are fork-tender, about 30 minutes. When the sweet potatoes are soft, remove them from heat and mash with a potato masher until smooth. (You may use an electric mixer, if you prefer whipped sweet potatoes.) Immediately place mashed sweet potatoes in a serving bowl and grind fresh black peppercorns over the top. You may serve your Mashed Sweet Potatoes immediately, or top them with crumbs formed by using a fork to mash 1 tablespoon butter, ¼ cup light brown sugar, a dash of cinnamon and a dash of nutmeg. Either way, this dish is delightful! I hope you can use it for your holiday table! Love, Betty 🙂
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