Anyone have the Cook's Country Mashed Sweet Potato recipe?
It was on TV about a week or two ago. I think it was from the current season but I can't tell because our PBS station is sometimes way out of date. I told the Spouse not to bother scrambling to write it down because we could get it online. Yeah, right. Turns out it's blocked.
I know it had a small amount of cream and butter in it. The potatoes were not boiled in water, rather they were braised in the cream.
I just found this recipe after watching nearly all of the episodes.
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream
1 teaspoon sugar
2 pounds sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, and cut into 1/4- inch-thick slices
Combine butter, 2 tablespoons cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and sweet potatoes in large saucepan. Cooked, covered, over low heat until potatoes are fall-apart tender, 35-40 minutes.
Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve
Personally, for my Thanksgiving table I make fresh sweet potatoes, par-baking them first. Then I peel them and cut into quarters, all the same size. I make a sauce of fresh sqeezed orange juice and fresh squeezed lime juice and sugar. I put the potatoes single file and pour the sauce over. They simmer over a low heat for two hours until they begin to carmelize.
When I serve them, I pour a stream of melted butter over the dish. Sinful, yes but absolutely delicious. I have converted many a "I don't like sweet potato person" into "I'll fight you for the leftovers." If you're interested, I'll give you the exact amounts necessary to make this wonderful side dish.
10 medium round sweet potatoes (yams? the ones with dark skin)all similar in size
4 cups sugar
2 1/2 cups water
1 1/4 cups fresh squeezed orange juice, strained
3/4 cup fresh squeezed lime juice, strained
6 TBSP unsalted butter
Place sweet potatoes on baking sheets lined with aluminum foil.
Place in pre-heated 350 oven and bake for 30 - 35 mins or until slightly soft to the touch
(you don't want to cook until mushy) Oven temps vary so check after 30 mins
When done, let cool enough to handle then peel the potatoes and remove any brownish material. Cut the potatoes in half lengthwise.
Combine the sugar, water and juices. Put the mixture in a pan large enough to hold the potatoes in a single file or divide between 2 pans. Bring liquid to a simmer and add the potatoes. Turn the stove setting to the lowest heat. Cook the potatoes turning them gently once in a while (tongs work best here.) Cook for about 2 hours until they are glazed and translucent around the edges.
Melt the butter. Arrange the potato slices in a serving dish and drizzle them with the butter.
I know this isn't what you are looking for, but Alton Brown did a really easy recipe with mashed sweet potatoes and chile en adobo. His included butter, but I really didn't think it needed it and the extra fat.
So you just boil peeled and cubed sweet potatoes until tender, and then mash with S&P and one chile en adobo out of the can. Really simple but really good.
This is from the America's Test Kitchen Cookbook.
Mashed Sweet Potatoes
4 TBSP unsalted butter cut into 4 pieces
2 TBSP heavy cream
1 tsp sugar
1/2 tsp table salt
2 lbs sweet potatoes (2 to 3 medium) peeled, quartered legthwise, and cut crtosswise into
1/4 inch-thick slices (important they be uniformed size for cooking at same time.)
Ground black pepper
Melt butter in a large saucepan over low heat. Stir in the cream, sugar, and salt; add the sweet potatoes and cook covered, stirring occasionally until the potatoes fall apart when poked with a fork, 35 to 40 minutes.
Off the heat, mash the sweet potatoes in the saucepan with a potato masher or transfer the mixture to a food mill and process into a warm serving bowl. Season with pepper to taste and serve.
Best served immediately, but they can be covered tightly with plastic wrap and kept warm for 30 minutes. This recipe can be double and prepared in a Dutch oven; the cooking time will need to be doubled as well.
Neta .... first time I've seen the recipe. Wondering why they suggest getting so involved with the process when simply boiling the potatoes until they're "falling apart done" and mixing them with the other ingredients (if they are preheated) would make things a lot less complicated. Got any ideas?
Well, as they explain all the reasons why they choose to use a certain formula, they chose the braising method as opposed to the boiling to create a "deep earthy texture" and a "silky puree." They wanted to create a simple sweet potato flavor that would shine through. In my opinion, their process would keep the potatoes from absorbing too much water that would present a more watered down version without the body they were looking for. It sounds very simple and very good.
Doh. I have that cookbook and it never even occurred to me to check it. Thanks for posting.
We made the potatoes tonight. Spouse loved them, Offspring wouldn't eat them, and I ended up adding maple syrup, nutmeg, and maple-flavored bacon salt and I still wasn't too overwhelmed. I'd just as soon bake them. Less fat, less fuss, better taste, as far as I'm concerned.