These sweet potatoes have just enough (read: plenty of) butter, heavy cream, and milk. Brown sugar and cinnamon play up the natural sweetness, but I also slip in a subtle ingredient that adds complexity: carrots.
Why this recipe works:
- A long cooking time at low temperature enhances the candy-like quality of sweet potatoes and carrots.
- The vegetables cook in a generous amount of butter, heavy cream and milk, which then become part of the puree.
- The addition of carrots adds another layer of flavor to this simple slow-cooker side dish.
- 6 medium sweet potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and cut into chunks
- 1/4 cup brown sugar
- 3/4 cup heavy cream, plus more as needed
- 1/2 cup milk, plus more as needed
- 5 tablespoons unsalted butter
- 3/4 teaspoon cinnamon
- Kosher salt
Place potatoes and carrots in the bowl of a slow cooker and top with remaining ingredients. Season with salt.
Cover and cook on low setting, stirring periodically, for 6 to 8 hours or until potatoes are very tender when pierced with a fork.
Taste and adjust seasoning. Using a hand-held mixer, whip at medium speed until combined and light and fluffy. Add a bit of additional milk and/or cream, if needed, to achieve a creamy texture, but do not over-mix. (For totally smooth potatoes, mash first with a potato masher, then whip with the mixer.)
Slow cooker, hand-held mixer