Sweet Potatoes a la Vermont

By johanna • November 11, 2009 • 0 Comments

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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

Serves 4

2 big sweet potatoes - any variety, but ideally local
1 generous splash whole milk
1 dash maple syrup
1 dash creme fraiche (don't substitute sour cream)
1 good pinch nice salt, such as Maldon salt
copious amounts of freshly-ground black pepper

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.
Remove potatoes from their foil packets and allow to cool. Peel off the skin and put potato flesh into a pot on the stove.
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.
Turn off the heat and add the creme fresh. Stir. Serve hot.