Sweet potatoes are sweet. But they could be sweeter. We Americans, after all, do have an obsession with sweetening sweet potatoes: marshmallows on Thanksgiving, or a coat of brown sugar baked over top. Pretty amazing.
This recipe is a simple whipped sweet potato, flavored with nothing but butter, maple syrup, and grain mustard. The combination is a sweet, but slightly spicy and savory one. This recipe takes almost no effort, and even fewer ingredients, but the resulting dish is really decadent, and simply delicious. I am definitely serving this at Thanksgiving this year, although I think it also makes an excellent accompaniment to last week's Maple Ribs.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.
- 2 pounds (approximately 3 medium) sweet potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- 2 tablespoons unsalted butter
- 1/2 cup half and half
- 1 1/2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- Freshly cracked black pepper
Place potatoes in large saucepot and cover with cold water. Add salt to taste (About 1 teaspoon per quart) and bring to a boil over high heat. Reduce heat to simmer and cook until potatoes offer no resistance when poked with paring knife, about 10 minutes. Drain in colander set over sink.
Meanwhile, heat butter and half and half in a small sauce pot over low heat until melted.
Press sweet potatoes through potato ricer into original pot. Using rubber spatula, stir in butter mixture, maple syrup, and mustard. Season to taste with salt and pepper. Serve immediately.