I love sweet potatoes. They’re pretty much the perfect food; so very multipurpose, and tasty with everything from maple syrup to ketchup. They have all kinds of fibre and vitamins and stuff, too, so you can add maple syrup and still feel food about it.
I love roasted sweet potatoes, but for these, braising is better. I picked up this method from America’s Test Kitchen, and they got it right. I tweaked a few ingredients to make it a bit more… Canadian (so I basically just swapped the white sugar for maple syrup).
Peel and cube your sweet potatoes, and add cream, butter, maple syrup, and cinnamon. Cover the pot, and put it over medium low heat. The steam from the simmer butter and cream, and the cooking sweet potatoes, will slowly cook the sweet potatoes without cooking off any of the tasty sweet potatoey goodness (which is what happens when you boil them).
Once they’re all cooked up, I like to whip them with electric beaters. I add a couple eggs, spread them out in a shallow baking dish, and top with pecan halves. Bake at 350°F for about 20 minutes and enjoy!
The Best Mashed Sweet Potatoes
3 medium sweet potatoes, peeled and cubed
¼ cup heavy cream
2 tbsp butter
1 tbsp maple syrup
½ tsp ground cinnamonPut everything in a pot. Cover and cook on medium-low heat for 20–30 minutes until the sweet potatoes are tender. Mash and serve as desired!
These are also great in anything that needs mashed sweet potatoes, like these tasty Sweet Potato Burritos.
