Grateful Grits

Mashed sweet potatoes offer a delightful and versatile side dish that pairs harmoniously with a wide array of main courses, making them a favorite among many. In addition to their universal appeal, crafting this dish is an absolute breeze, characterized by its simplicity and minimal ingredient list. With just four components, you’re on your way to creating a culinary masterpiece, all while enjoying the added benefit of minimal cleanup. Moreover, when considering health factors, sweet potatoes hold a distinct edge over regular potatoes. Packed with fiber, a substantial dose of beta carotene that converts to Vitamin A, a respectable amount of vitamin C, and a generous supply of heart-healthy potassium, sweet potatoes are an excellent nutritional choice.

One of the standout qualities of sweet potatoes lies in their versatility in cooking methods. Unlike their white potato counterparts, the firm texture of sweet potatoes withstands grilling, oven roasting, boiling, and frying without succumbing to mushiness. For this particular recipe, we’ll focus on the method of baking the sweet potatoes whole in a preheated 400-degree oven. To ensure a seamless cooking process, place a layer of foil on the bottom oven rack to catch any drippings as the sweet potatoes cook. Opting for longer and thinner sweet potatoes tends to yield more consistent and quicker cooking results. The general guideline is to allocate one to a half a sweet potato per person, with sizing determining the exact quantity. To prepare the sweet potatoes for baking, pierce each one on all sides with a fork and position them on the upper oven rack. Allow them to bake for approximately an hour, gauging their readiness by gently squeezing them – they should yield a soft texture. Once they reach this point, turn off the oven and leave the sweet potatoes inside for an additional twenty minutes to further enhance their tenderness.

With the oven now off, take a small saucepan and heat about a cup of heavy cream over low heat until it simmers gently, avoiding a boiling state. Warming the cream in this manner facilitates its seamless integration with the sweet potatoes later on. After removing the baked sweet potatoes from the oven, place them on a cutting board and make a lengthwise incision along the skin. The next step involves scooping out the vibrant orange flesh into a medium-sized saucepan or a Dutch oven. Introduce a pat of butter into each sweet potato, allowing it to melt into the tender flesh. Now, pour the warmed cream onto the sweet potatoes, accompanied by a dash of salt for seasoning. When it comes to the mashing process, an immersion blender comes in handy for achieving a silky-smooth consistency. However, a hand mixer or a traditional potato masher can also be employed according to your preference. As you whip the sweet potatoes to your desired texture, taste-testing becomes crucial. Adjust the seasoning as needed, ensuring both flavor and consistency align with your expectations. This vigilant approach to taste-testing before serving is paramount – it ensures any adjustments can be made to guarantee a perfectly balanced and enjoyable dish for yourself and your guests. After all, there’s no greater satisfaction than presenting flawlessly crafted fare at the dinner table.

For an exquisite upgrade to your sweet potatoes, indulge in the culinary magic of enhancing your dish with a teaspoon of velvety vanilla paste. As the heavy cream gently simmers, introduce this aromatic elixir to the mix, allowing it to weave its spell and infuse the entire concoction with the luscious essence of vanilla. This simple yet sophisticated addition transforms your sweet potato creation into a symphony of flavors, elevating it to a sublime culinary experience that tantalizes the taste buds with the richness of vanilla.

Mashed Sweet Potatoes

Ingredients

Sweet Potatoes                                          

Butter

Heavy Cream                                              

Salt

Optional-1 tsp of vanilla paste

Directions

1.  Preheat oven to 400 degrees. Line bottom rack of the oven with foil. Puncture all sides of the potatoes with a fork. Place potatoes directly onto top rack and cook for approximately one hour, or until soft when squeezed.
2. Once they are soft, turn the oven off and leave potatoes in the oven for an additional twenty minutes. Warm one cup of heavy cream in a small saucepan. (Optional: add one tsp of vanilla paste to the heavy cream)
3. Remove potatoes from oven and cut a slit in the skin from top to bottom and scoop out the orange flesh into a medium to large saucepan. Put a pat of butter into each potato. Pour heavy cream into saucepan and season with salt.
4. Using an immersion blender (or mixer of your choosing) whip your potatoes. Taste. Season. Taste again. Serve.