| Mashed Sweet Potatoes |
Servings: 4
Ingredients:
| • Sweet potatoes | 2 lbs | |
| • Water | 1/3 cup | |
| • Brown sugar | 1 tsp | |
| • Salt | 1/2 tsp | |
| • Pepper | 1/8 tsp | |
| • Thyme, dried | 1/2 tsp | |
| • Coconut, shredded | 2 Tbsp (optional) | |
| • Milk | 1/2 cup | |
| • Butter | 1 Tbsp | |
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Directions:
- Peel the sweet potatoes and cut into 1/2 inch thick slices.
- In a small Dutch oven or large sauce pan, add the sweet potatoes, water, sugar, salt, pepper and thyme. Bring to a boil then turn down to a low heat (2), cover and simmer for 25-30 minutes until tender. The water should boil off by the end. Be careful not to boil it completely dry and scorch the sweet potatoes. If it needs to cook another 5 minutes, you may need to add a little more water.
- In a Pyrex measure, add the milk and butter. Warm slightly in the microwave (30 seconds).
- Add in the milk and butter and mash with a potato masher until smooth.
Notes:
This braising method is better than the typical boil and drain method. When the sweet potatoes are covered in water, boiled and then drained, they become a waterlogged mush. Using a little water in the bottom of the pan, they are essentially being steamed and since no water is drained off, flavor and nutrients are preserved.
For an alternate spice; Use 1/2 tsp cinnamon and an additional 1 tsp brown sugar instead of the thyme.
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