Name: Mashed Sweet Potatoes with Peanut and Cayenne
Total time: PLACEHOLDER
Ingredients: 1/8 teaspoon cayenne pepper; 1/8 teaspoon ground coriander; 4 tablespoons unsalted butter, cut into 4 pieces; 2 tablespoons heavy cream; 1/2 teaspoon table salt; 1 teaspoon granulated sugar; 2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; 1 tablespoon chunky peanut butter; 1 tablespoon fresh cilantro leaves minced; pinch ground black pepper

Why This Recipe Works

We wanted a mashed sweet potatoes recipe that would push the deep, earthy sweetness to the fore and produce a silky puree with enough body to hold its shape while sitting on a fork. Braising the sweet potatoes in a mixture of butter and heavy cream gave our mashed sweet potatoes richness. Adding salt brought out their delicate flavor, and just a teaspoon of brown sugar bolstered their sweetness.

Instructions

Toast ground coriander and cayenne in medium saucepan over medium heat until fragrant, about 30 seconds

Combine butter, cream, salt, sugar, toasted spices and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stir in peanut butter and cilantro, and continue to stir occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.

Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.