Whipped Sweet Potatoes
November 21, 2012
Ingredients
Prep time: 15 minutes
Cook time: 45 minutes
4 large sweet potatoes, scrubbed
2 bay leaves
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
3 tablespoons unsalted butter
2 cups heavy cream
Olive oil
Pinch freshly grated nutmeg
Kosher salt
Freshly ground black pepper
Directions
Enjoy a forkful of fall with these creamy, perfectly seasoned potatoes.
Yield: 6–8
Preheat the oven to 350˚F. Prick the sweet potatoes all over with a fork, drizzle with olive oil, and season with salt and pepper. Place them in a roasting pan and roast for 45 minutes until they are very soft. Remove from the pan and allow to cool.
In a small sauce pot, heat the cream with the bay leaves until just short of simmering. Discard bay leaves and keep warm.
When the potatoes are cool enough to handle, scoop the flesh into a large mixing bowl. Add cinnamon, nutmeg, brown sugar, heated cream, and butter. Whip with an electric mixer until smooth. Adjust seasoning to taste.
