Creamy and Light Mashed Sweet Potatoes
- 4 pounds sweet potatoes, washed, peeled and cut into 2-inch rounds
- 1 cup heavy cream
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
- 1/2 cup brown sugar
- Zest of 1 lemon.
- 1/2 teaspoon freshly-grated nutmeg
- 1/4 teaspoon salt
Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of The Cube BBQ