I lived my entire life missing out on one of life's greatest food sources. I can pinpoint the moment when I decided I knew that I didn't like sweet potatoes, one Thanksgiving years ago. I tried candied yams and knew without a doubt in my 13-year-old mind that I would never eat yams or sweet potatoes ever again. NEVER.
And I held true to that for 16 1/2 years.
The truth is, I would still be in that boat if I did not 'need' to make Joy the Baker's sweet potato cookies for the baking group I am in. And I would have been fine, like a kid is fine the first year or two of their life when their parents vow never to give them sugar. But then one day they have chocolate cake or a brownie and their little brain says, "Hey, why have you been holding out on me, huh?!"
That was the conversation I had with myself this winter after those cookies: "Why have you been holding out on me?!"
Sweet potatoes are GOOD! Really good. In fact, so good that you will be seeing at least three sweet potato recipes in the next week or two. Why? Because I want to eat them ALL. DAY. LONG.
And the easiest way to do that? Mashed sweet potatoes. Takes 15 minutes (mostly while you are waiting for the potatoes to boil) and tastes like Heaven on a spoon. No more living in sweet potato ignorance for me!
MASHED SWEET POTATOES
Ingredients
1 lb. sweet potatoes, peeled and cubed- 1/4 cup heavy cream
- 2 T. butter
- 1/4 t. nutmeg
- salt and pepper, to taste
Directions
- In a large pot of boiling, salted water, cook the potatoes until soft when pierced with a fork, about 12 minutes. Drain return to the pot.
- Toss remaining ingredients into the pot and stir with a fork, until soft and creamy.
