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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This was a fantastic side dish for our Thanksgiving feast. I doesn't make a huge bowl full, but we found it to be the perfect amount. I only used 1/4 teaspoon of cayenne pepper, but I could have used a little more. I thought there was too much butter however. 1/4 cup would have been plenty. This recipe is from The Castle, Natchez, Mississippi and featured recently in an article in Taste of the South. Ingredients:
2 lbs raw sweet potatoes |
1/4-1/2 cup butter |
1 teaspoon brown sugar |
1/4-1/2 teaspoon ground cayenne pepper |
1/2 cup heavy cream |
Directions:
1. Preheat oven to 400°F.
2. Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour). Let potatoes cool slightly and then peel.
3. In a mixing bowl, mash sweet potatoes. Add remaining ingredients. Beat with an electric mixer at medium speed until smooth.
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