Mashed Sweet Potatoes

This recipe comes from my new favorite book, Perfect Vegetables.

Mashed Sweet Potatoes

Ingredients:

2 lbs. sweet potatoes, peeled, quartered lengthwise, and cut crosswise into ¼” thickness

4 tbsp butter

2 tbsp milk

½ tsp salt

1 tsp sugar

Directions:

Combine all ingredients in a 3 to 4 quart saucepan. Cover and cook over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, about 35 to 45 minutes. Remove from heat and mash in the pan with a potato masher.

Season with pepper, if desired. Serve immediately.

Makes 4 servings.

In the book, it calls for cream, but I didn't have any, so I used 2% milk instead. Turned out just fine. These are really good. The sweetness of the potatoes comes through nicely without being too sweet. Makes a great alternative to regular mashed potatoes.

I served them with Sage Parmesan Turkey Tenderloin and roasted asparagus.