Mashed Sweet Potatoes with Peanut and Cayenne
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
⅛ teaspoon cayenne pepper ⅛ teaspoon ground coriander 4 tablespoons unsalted butter, cut into 4 pieces2 tablespoons heavy cream ½ 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 ¼-inch-thick slices1 tablespoon chunky peanut butter 1 tablespoon fresh cilantro leaves mincedpinch ground black pepper
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.
Yield
Serves 4Ingredients
⅛ teaspoon cayenne pepper
⅛ teaspoon ground coriander
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
½ 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 ¼-inch-thick slices
1 tablespoon chunky peanut butter
1 tablespoon fresh cilantro leaves minced
pinch ground black pepper
Ingredients
⅛ teaspoon cayenne pepper
⅛ teaspoon ground coriander
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
½ 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 ¼-inch-thick slices
1 tablespoon chunky peanut butter
1 tablespoon fresh cilantro leaves minced
pinch ground black pepper
Ingredients
⅛ teaspoon cayenne pepper
⅛ teaspoon ground coriander
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
½ 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 ¼-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.
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