Serves 4 to 6
This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well.
- 5tablespoons unsalted butter, cut into 5 pieces
- 3tablespoons heavy cream
- 1 1/4teaspoons sugar
- 2pounds sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, and cut into 1/4-inch-thick slices
- 1small onion, chopped
- 1tablespoon sour cream
1. Combine 4 tablespoons butter, 2 tablespoons cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon sugar, and sweet potatoes in large saucepan. Cook, covered, over low heat until potatoes are fall-apart tender, 35 to 40 minutes.
- 2. While sweet potatoes are cooking, melt remaining tablespoon butter in small nonstick skillet and add onion, 1/4 teaspoon sugar, and 1/4 teaspoon of salt. Cook over low heat until onion is caramelized, about 15 minutes. Set aside until sweet potatoes are done cooking.
3. Once sweet potatoes are done cooking, take pan off heat. Add remaining tablespoon cream, and mash sweet potatoes with potato masher. Stir in onion and sour cream. Serve.
