This recipe comes from my new favorite book, Perfect Vegetables.
Mashed Sweet Potatoes
2 lbs. sweet potatoes, peeled, quartered lengthwise, and cut crosswise into ¼” thickness
4 tbsp butter
2 tbsp milk
½ tsp salt
1 tsp sugar
Combine all ingredients in a 3 to 4 quart saucepan. Cover and cook over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, about 35 to 45 minutes. Remove from heat and mash in the pan with a potato masher.
Season with pepper, if desired. Serve immediately.
Makes 4 servings.
In the book, it calls for cream, but I didn't have any, so I used 2% milk instead. Turned out just fine. These are really good. The sweetness of the potatoes comes through nicely without being too sweet. Makes a great alternative to regular mashed potatoes.
I served them with Sage Parmesan Turkey Tenderloin and roasted asparagus.