5 Ingredients or Fewer

Sweet Potatoes a la Vermont

November 11, 2009
2 Ratings
  • Serves 4
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

What You'll Need
  • 2 big sweet potatoes - any variety, but ideally local
  • 1 generous splashes whole milk
  • 1 dash maple syrup
  • 1 dash creme fraiche (don't substitute sour cream)
  • 1 good pinches nice salt, such as Maldon salt
  • copious amounts of freshly-ground black pepper
  1. 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.
  2. Remove potatoes from their foil packets and allow to cool. Peel off the skin and put potato flesh into a pot on the stove.
  3. 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.
  4. Turn off the heat and add the creme fresh. Stir. Serve hot.

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