Yum, yum, yum. These sweet potatoes were light and perfectly whipped. This recipe went perfectly with my rump roast and soy roasted brussels sprouts tonight. They were absolutely delish.
Ingredients:
- 3 to 4 large sweet potatoes, peeled and cubed
- 1/4 cup whipping cream
- 1/4 cup softened butter
- 1 tsp kosher salt
- 1/4 tsp pepper
- Place potatoes in a large pot and cover potatoes with water. Bring water to a boil and boil potatoes for 20 to 25 minutes, or until potatoes are soft.
- Drain well.
- Using an electric mixer, whip potatoes for a few minutes. Add butter, whipping cream, salt and pepper. Whip together until blended and creamy.
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