Missy's Southern Mashed Sweet Potatoes (Family)

This recipe for sweet potatoes is a
delicious family favorite!

Ingredients:

4 medium sweet potatoes

1/2 cup (8 tablespoons) butter, at room temperature

1/2 cup heavy cream*

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup dark brown sugar (optional)

2/3 cup toasted pecans**

2/3 cup fresh raspberries

Method:

Preheat oven to 400* Line a baking sheet with aluminum foil or parchment paper. (This will make clean up much easier.) Set aside. Wash the outside of the sweet potatoes. Prick each potato, with a fork, on all sides for a total of about 8 pricks. Place on the prepared baking sheet and bake for 45 minutes, or until the potatoes feel soft when a knife is inserted. Allow to cool for 10 or 15 minutes. Reduce the oven temperature to 350*. 

Carefully, remove the skins. Place the cooked sweet potatoes in a large bowl. Add the butter, cream, salt and pepper to the potatoes  and mash with a potato masher. (If desired, mix in the brown sugar and whip with an electric mixer) Cover with foil and keep warm in the oven, until ready to serve. Sprinkle the nuts and raspberries. Makes 8 servings. Store leftovers in an airtight container in the refrigerator for up to 4 days.

*Jane Madsen was very generous with the cream and added one cup.

**Toasted pecans are very simple to make. They add a nice crunch and flavor to this dish, salads, snacks and more.   https://carriekitchencreations.blogspot.com/2016/06/toasted-pecans.html

Note: These fresh sweet potatoes are so much better tasting than canned yams could ever be!

The History of this traditional dish: 

Auntie Iris Marie recalls both her Grandma Missy  and her Mother, Jane, serving these Southern style sweet potatoes at holiday dinners. It is a family favorite recipe that she has shared with her nieces and that we hope will be enjoyed by family, friends and the generations to come. 

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