| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 pounds sweet potatoes, washed, peeled and cut into 2-inch rounds
- 1 cup heavy cream
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
- 1/2 cup brown sugar
- Zest of 1 lemon.
- 1/2 teaspoon freshly-grated nutmeg
- 1/4 teaspoon salt
Instructions
- Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
- Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 349 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 57 mg |
| Sodium | 170 mg |
Reviews
It’s simple and easy. Everyone loved it. I did only 1/4 cup of brown sugar since I have to watch sugar but it was delicious!
I have these sweet potatoes fairly regularly at The Cube. They are delicious – light, smooth, not too sweet – and I’m looking forward to making them at home.