Serves 6 as a side dish.
Note: Adapted from a recipe by chef Cindy Wolf of Baltimore.
• 3 lb. sweet potatoes, peeled, cut into large chunks
• 1 tbsp. sugar
• 2 tsp. kosher salt
• 1 tsp. ground cinnamon
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. cayenne
• 6 tbsp. unsalted butter, cut into small cubes
• 1/4 c. heavy cream
• 3 to 4 tbsp. dark brown sugar
• 2 tbsp. dark rum, optional
Directions
Settle potatoes in a large saucepan. Add cold water to cover by 1 inch. Stir in sugar, salt, cinnamon, black pepper and cayenne. Bring to a boil, lower heat a bit and cook until potatoes turn tender (poke one with a skewer or fork), about 15 minutes.
Drain potatoes. Return them to the empty pot set over low heat. Shake until potatoes dry out, about 3 minutes.
Press potatoes through a potato ricer or food mill into a large heatproof bowl. Or smash with a potato masher.
Set the bowl over a pan of simmering water. Gently stir in butter, cream and brown sugar. Add a little more of the spices, if you like. Stir in rum, if you like. Enjoy, even before Thanksgiving.
Nutrition information per serving:
Calories290Fat15 gSodium290 mg
Carbohydrates38 gSaturated fat9 gCalcium64 mg
Protein3 gCholesterol42 mgDietary fiber5 g
Diabetic exchanges per serving: 2 bread/starch, ½ other carb, 3 fat.
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