| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
10 |
To 12 |
INGREDIENTS
| 4 |
lb |
Sweet Potatoes; (up to 5) |
| 1 |
c |
Butter; softened, (2 sticks) |
| 3/4 |
c |
Whipping Cream; warmed |
| 1 |
ts |
Ground Cardamom |
| 1/4 |
ts |
Ground Nutmeg |
INSTRUCTIONS
Preheat oven to 325-F degrees and line two large baking sheets with
aluminum foil. Pierce the sweet potatoes with a fork and place
unpeeled potatoes on the baking sheets. Bake until very tender,
usually about 1 1/2 hours. Let cool slightly.
Peel warm potatoes and place in a large mixing bowl. Beat or mash the
cooked sweet potatoes until soft. Add the room-temperature butter,
whipping cream, cardamom, and nutmeg. Whip until smooth and creamy.
Season lightly with salt.
Transfer potatoes to a 9-inch by 13-inch baking dish. You may prepare
the dish 1 day ahead of your meal. Cover and refrigerate. Bring the
dish to room temperature before warming for the meal. Bake until the
potatoes are heated through and beginning to brown on top, usually
about 45 minutes in a 325-F degree oven. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 11, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”