Mashed Sweet Potatoes
Sweet potatoes don’t have to be just for Thanksgiving dinner, they are no more difficult to prepare than regular spuds. Loaded full of healthy vitamins and nutrients, sweet potatoes make hearty comfort food even more rewarding to eat.
If you prefer and it’s okay with your bladder you can easily replace the and milk with soy milk or almond milk and the cream with soy sour cream or goat’s milk plain yoghurt.
I like to serve these with a roast chicken and homemade gravy, or with chives and more butter spread over the top.
Mashed Sweet Potatoes
6 good sized sweet potatoes
1/3cup butter or margarine
½ milk 1/3 cup heavy cream
½ tsp cinnamon (optional)
½ salt and ½ freshly milled pepper (both optional)
Thoroughly wash the sweet potatoes, then cut into cubes about 2 inches each. In a large stock pot bring the sweet potatoes to a boil, just as you would with traditional potatoes, cook until fork tender (about 30-35 minutes). Remove from the pot and peel if you like.
Place the sweet potatoes in a large mixing bowl and add in all other ingredients. With an electric better whip the potatoes until they are light and fluffy you may add more cream or butter if you desire, but not too much you want the sweet potatoes to retain some stability. Serve warm.
Makes 4 side dish sized portions