Herb mashed sweet potatoes
Ingredients
- Potatoes:
- 57 g butter (unsalted) (4T)
- 2 T cream (whipping) (30mL)
- 1/2 t Salt (Table)
- 1/4 t freshly ground black pepper
- 1 t Sugar (Granulated)
- 1 fresh thyme sprigs (or 1/4t dried thyme)
- 2 lb sweet potatoes (peeled, quartered lengthwise, and cut into 1/4" thick slices)
- Onions:
- 14 g butter (unsalted) (1T)
- 3/4 c chopped onion
- 1/4 t Sugar (Granulated)
- 1/4 t Salt (Table)
- Add at end:
- 1 T cream (whipping)
- 1 T sour cream
Method
1. For the potatoes: Combine butter, cream, salt, pepper, sugar, thyme, and sweet potatoes in a large saucepan. Cook, covered, over low heat until potatoes are fall-apart tender, 35 to 40 minutes.
2. For the onions: While the potatoes cook, melt the remaining butter in a small nonstick skillet and add onion, sugar, and salt. Cook over low heat until onion is caramelized, about 15 minutes. Set aside until sweet potatoes are done cooking.
3. To finish: Once the sweet potatoes are done cooking, take the pan off the heat. Discard thyme sprig (if used), add remaining cream, and mash sweet potatoes with a potato masher. Stir in onion and sour cream. Serve.
Notes
SJ Note 20 Nov 2011: I tried this hoping for an alternative to the usual Thanksgiving sweet potato dish; I just didn't like the flavor combination at all. I did, however, like the texture, so I've incorporated this particular method of cooking the sweet potatoes into the regular sweet potato recipe, and that came out really well.