Oven-Dried Mashed Sweet Potatoes (Alexandra Guarnaschelli) |
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Prep Time: 5 Minutes Cook Time: 80 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
2 pounds medium sweet potatoes, scrubbed clean and dried with a kitchen towel |
1/4 cup heavy cream |
1 tablespoon unsalted butter, softened, plus 1 stick |
kosher salt |
1/4 cup fresh orange juice, plus a few grates orange zest |
1 tablespoon dry sherry |
1 tablespoon molasses |
Directions:
1. Preheat the oven to 400 degrees F.
2. Place the potatoes in a single layer on a baking sheet and place them in the center of the oven. Cook until the potatoes are completely yielding in the center when pierced with the tip of a knife, 45 minutes to 1 hour, depending on the size of a potato. Remove from the oven and lower the temperature to 375 degrees F.
3. Place the potatoes on a flat surface and use a sharp knife to cut down the middle of them lengthwise. Use a tablespoon to scoop out the flesh, leaving the skin behind. Transfer the flesh to a medium, oven proof dish. Stir it slightly to break up any large pieces and place the dish in the oven. Bake in the oven for 10 minutes and give the flesh a stir again. Bake for an additional 10 minutes. Remove from the oven.
4. In a small saucepan, warm the cream. Transfer the sweet potato flesh to a medium bowl and whisk in the 1 tablespoon butter and cream. Season with salt, to taste.
5. Heat a skillet and add the remaining 1 stick butter. Allow it to melt and turn light brown. Transfer to a bowl to stop it from overbrowning. Stir in the orange juice, orange zest, sherry, and molasses. Taste for seasoning. Serve immediately with the potatoes.
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