Mashed Sweet Potatoes

I made these for Thanksgiving, again sorry for the delay but between illness, the holidays and a birthday I've been busy. These were a hit with everyone. I can't even begin to explain how tasty these were. They were also really simple to make although it did take some time. These mashed sweet potatoes are also a much healthier alternative to regular mashed potatoes. I've been too chicken to give these a try but now that I have I see myself making these more than I do regular mashed potatoes.

Creamy Mashed Sweet Potatoes
Cooks Country Magazine Dec/Jan 2007

4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream
salt and pepper
1 teaspoon sugar
2 pounds sweet potatoes, (2 large or 3 medium), peeled, quartered lengthwise and cut into 1/4 inch thick slices

Combine butter, 2 tablespoons cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and sweet potatoes in large saucepan. Cook, covered, over low heat until fall apart tender, 35 to 40 minutes.

Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve.

This recipe can be doubled and prepared in a dutch oven but the cooking time will need to be doubled.

This recipe can be prepared up to 2 days in advanced. Mash the potatoes as directed in step 2 but hold off on adding the last tablespoon of cream. When you want to serve the potatoes, cover them with plastic wrap, microwave them until hot, and then stir in the remaining cream.