Mashed Sweet Potatoes
Feel like I hit the jackpot with this recipe. I needed to use up a few sweet potatoes purchased as an “impulse buy” at the grocery store a couple weeks ago. And this was a much easier recipe to make than the other sweet potato recipe that I found a while back.
This recipe uses ingredients you probably already have in your own CF kitchen. Minimal prep, simple ingredients, one pot! Plus this particular recipe is higher in fat from the dairy ingredients and lower in sugar from the minimal use of sugary ingredients.
Cleveland Clinic did a great comparison between sweet potatoes and white potatoes and found that sweet potatoes are lower in total carbs even though they pack more sugar. The bonus is that sweet potatoes pack more vitamins and fiber – both important to CF digestion.
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream (I used the half n half we give to my CFer to drink)
1/2 teaspoon salt
1 teaspoon sugar (I used white sugar)
2 lbs. sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
Nutmeg, cinnamon and black pepper to taste
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork. This will take between 30 to 45 minutes. Take off heat and mash sweet potatoes in saucepan with potato masher.You can also put potatoes into kitchen aid mixer and mix. Stir in nutmeg, cinnamon and/or pepper to taste. Serve immediately.
Don’t turn the heat up too high – low or medium low heat will do the trick. Just be patient, it took a full 40-45 minutes for our potatoes to soften.
This recipe says it serves four and it does serve four decent-sized side portions but for a larger family dinner, you would need to double it for sure.