from The Grit Cookbook:
*4 pounds (4 jumbo) sweet potatoes *2 tablespoons butter or vegan margarine *1 teaspoon salt *1/2 teaspoon packed light brown sugar *1/8 teaspoon white pepper
Preheat oven to 425°F.
Pierce sweet potatoes several times with a paring knife. Place on a foil-lined cookie sheet in oven and roast at least 45 minutes, or until they are completely soft, beginning to caramelize, and knife glides through them with ease. Remove from oven and cool exterior of potatoes slightly by immersing in cool water. Remove peels and place potatoes in a medium mixing bowl. Add other ingredients and stir, then whip together with electirc mixer on high speed. Blend until creamy and smooth. Serve immediately.
Yields 6 to 8 servings.
If sweet potatoes are extremely large, roasting can be hastened by roasting them with an all-metal knife inserted into the center or each potato, to draw heat within.
For tropical sweet potatoes, add any or all of the following: 1 to 2 tablespoons freshly squeezed lime juice, 1 generous tablespoon pineapple or orange-pineapple juice concentrate, 1/2 cup coconut milk.
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