I didn’t always love sweet potatoes, but I am so glad I came around.
When I asked Mr. How Sweet what he wanted for his birthday dinner, he exclaimed “Steak! And… mashed potatoes!”
As if I didn’t see that one coming…
After a few moments of silence, I asked, “Well, what about mashed sweet potatoes?”
I’ve never seen someone’s eyes light up so bright before. He loves his sweet potatoes.
And I had never mashed them before. Or whipped them. Or whatever you want to call it. All I know is that I took a potato masher, fork and spoon and went to town.
Poor little guys never stood a chance.
I left these sweet potatoes a bit on the savory side because Mr. How Sweet doesn’t like sweet taters with all the fixin’s. Who doesn’t like that?! Give me all the cinnamon and melty marshmallow that can fit on that tater. And add some ice cream, bacon and chocolate while you’re at it.
Alas, he prefers them plain. How boring.
Thank goodness he has me to spice up his life.
I should stop. If there was ever a day to watch what I say, it should be today.
4 large sweet potatoes
2 tablespoons butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon pepper
1/2 teaspoon sea salt
pinch of nutmeg
Cut the potatoes into chunks and place in a large pot. Cover with cold water and let come to a boil. Turn down to medium-high and let cook for about 20-30 minutes, or until potatoes are fork tender.
Drain water and add potatoes back to the pot. Add butter, heavy cream, salt, pepper, vanilla and nutmeg. Whip with a whisk, mashed, fork, or immersion blender. You can also put them in a stand mixer and blend, but I find that they are pretty soft and don’t need that.
Add more ingredients or additional spices to your liking.
I have a feeling that I’m going to be making lots of these whipped sweet potatoes over the next few months. You know… since I changed the game and all.