Whipped Sweet Potatoes
People are sometimes confused by sweet potatoes and yams, which look very much alike. Both have fairly thin skin, with flesh ranging from pale yellow to bright orange. Typically, sweet potatoes have less moisture than yams. Feel free to use whichever you prefer in this recipe.
Ingredients:
- 5 lb. sweet potatoes or yams
- 6 Tbs. (3/4 stick) unsalted butter
- 1/2 cup firmly packed dark brown sugar
- 1 Tbs. water
- 1 1/2 tsp. grated fresh ginger
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup chopped green onions, green portion
only
Directions:
Preheat an oven to 375°F.
With the tines of a fork, prick each potato a few times and arrange the potatoes on a baking sheet. Bake, turning occasionally, until the potatoes are tender when pierced with a fork, about 1 1/2 hours. Let them cool slightly, then remove the skins. Cut the potatoes into large chunks and put them in a large bowl.
Alternatively, peel the potatoes and cut into 1-inch chunks. Bring a large pot of salted water to a boil over high heat, add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and put them in a large bowl.
Meanwhile, in a small saucepan over medium heat, combine the butter, brown sugar, water, ginger, the 1 tsp. salt and pepper and stir to mix. Cook, stirring occasionally, until the sugar dissolves and the liquid thickens, about 2 minutes. Keep warm.
Using a handheld electric mixer, beat the potatoes on medium-high speed until smooth, 3 to 4 minutes. Add the butter mixture and beat until just blended. Taste and adjust the seasonings with salt and pepper. Transfer the potatoes to a warmed serving bowl and garnish with the green onions. Serve immediately.
With the tines of a fork, prick each potato a few times and arrange the potatoes on a baking sheet. Bake, turning occasionally, until the potatoes are tender when pierced with a fork, about 1 1/2 hours. Let them cool slightly, then remove the skins. Cut the potatoes into large chunks and put them in a large bowl.
Alternatively, peel the potatoes and cut into 1-inch chunks. Bring a large pot of salted water to a boil over high heat, add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and put them in a large bowl.
Meanwhile, in a small saucepan over medium heat, combine the butter, brown sugar, water, ginger, the 1 tsp. salt and pepper and stir to mix. Cook, stirring occasionally, until the sugar dissolves and the liquid thickens, about 2 minutes. Keep warm.
Using a handheld electric mixer, beat the potatoes on medium-high speed until smooth, 3 to 4 minutes. Add the butter mixture and beat until just blended. Taste and adjust the seasonings with salt and pepper. Transfer the potatoes to a warmed serving bowl and garnish with the green onions. Serve immediately.
Williams-Sonoma Kitchen.