sweet potatoes

By grammadot

Ingredients

• 3 pounds sweet potatoes, peeled, cut into large chunks
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 6 tablespoons unsalted butter, cut into small cubes
• 1/4 cup heavy cream
• 3 to 4 tablespoons dark brown sugar
• 2 tablespoons dark rum, optional

Preparation

Step 1

1 Boil: 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.

2 Dry: Drain potatoes. Return them to the empty pot set over low heat. Shake until potatoes dry out, about 3 minutes.

3 Rice: Press potatoes through a potato ricer into a large heatproof bowl. Or smash with a potato masher.

4 Season: 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.