4 tablespoons unsalted butter, cut into 4 pieces

2 tablespoons heavy cream

1 teaspoon sugar

2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices

pinch ground black pepper

  1. Combine butter, cream, salt to taste, sugar and sweet potatoes in a 3 to 4-quart saucepan. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, 35 to 45 minutes.  (You can double the recipe and prepare it in a Dutch oven, but remember that you will need to double the cooking time as well).
  1. Off heat, mash sweet potatoes in saucepan with a potato masher for a chunky consistency, or transfer mixture to a food mill or ricer and process it into a warmed serving bowl for a silky, smooth consistency. Stir in pepper and serve.  (Potatoes may be made 1 day ahead and chilled, covered.  Reheat, covered, in a 350* oven about 30 minutes.)


from Here in America’s Test Kitchen

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