Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Herb Mashed Sweet Potatoes with Caramelized Onion

kept bycaxxey
recipe byCooks Country
Notes: 

No-Boil Sweet Potatoes

Boiling sweet potatoes in lots of liquid--as you would regular potatoes--is not a good idea. Sweet potatoes will soak up too much water, and the resulting mash will be a soggy mess. Better to cook them in a small amount of of liquid. Just 2 tablespoons of heavy cream (plus a little butter), along with the water released from the sweet potatoes as they cook, is enough to steam them into tenderness.

The Slice is Right

We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier—the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife.

print
Ingredients: 

5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons heavy cream
1 1/4 teaspoons sugar
2 pounds sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, and cut into 1/4-inch-thick slices
1 sprig fresh thyme (see note)
1 small onion, chopped
1 tablespoon sour cream


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook