Author Notes
This recipe has become a staple in our house. It's very important to let the baked potatoes cool a bit before attempting to peel the skin off! This mush is very tasty when served alongside something quite savory, such as roast chicken. It makes a great Thanksgiving side dish, too, naturally. —johanna
Ingredients
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2 big
sweet potatoes - any variety, but ideally local
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1 generous splashes
whole milk
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1 dash
maple syrup
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1 dash
creme fraiche (don't substitute sour cream)
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1 good pinches
nice salt, such as Maldon salt
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copious amounts of
freshly-ground black pepper
Directions
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Prick holes all over the sweet potatoes. Wrap them individually in foil and bake in the oven at 375 F for about an hour and a half, until the potatoes are well cooked through.
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Remove potatoes from their foil packets and allow to cool. Peel off the skin and put potato flesh into a pot on the stove.
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Turn the heat on very low and add the milk and maple syrup and salt and pepper to taste. Mush all the ingredients vigorously with a potato masher/ricer.
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Turn off the heat and add the creme fresh. Stir. Serve hot.
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