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Superb Sweet Potatoes
| Wash the
unpeeled sweet potatoes. Cook in a large saucepan in the water with 1
teaspoon salt for about 20 minutes until tender but not mushy. Drain,
peel, and mash to a puree. This may be done in a food processor,
blender, or electric mixer. Add the remaining salt, butter, pepper and
milk. for white sweet potatoes, which are drier, you will need 1/2 cup
milk, but if you use the moist orange type, often sold as yams, (which
they are not, just another type of sweet potato) use only 1/4 cup. Beat
until smooth and fluffy. Whip the chilled cream in a chilled bowl (this
helps it to thicken faster). Fold half of the whipped cream gently into
the potato mixture, and put in a buttered 1½-2-quart casserole. Top
with the rest of the cream and sprinkle with the brown sugar. Bake in a
preheated 375° F. oven for 20-25 minutes until golden brown.
pounds (about 6 medium) sweet potatoes, orange, yellow, or white
4 cups water
2 t. salt
2 T. butter
freshly ground black pepper to taste
1/4-1/2 cup scalded milk, depending on type of sweet potatoes used
1 cup heavy cream
1/4 c. brown sugar
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas.
Betty Groff's Country Goodness Cookbook
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