No picture, forgive me.<\/p>\n
Even L devoured these, and she’s the queen of “new is bad”.<\/p>\n
4 \ttablespoons unsalted butter , cut into 4 pieces
\n2 \ttablespoons heavy cream
\n1\/2 \tteaspoon table salt
\n1 \tteaspoon granulated sugar
\n2 \tpounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1\/4-inch-thick slices
\n\tpinch ground black pepper <\/p>\n
1. Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.
\n2. Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
No picture, forgive me. Even L devoured these, and she’s the queen of “new is bad”. 4 tablespoons unsalted butter , cut into 4 pieces 2 tablespoons heavy cream 1\/2 teaspoon table salt 1 teaspoon granulated sugar 2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into … <\/p>\n