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Emeril Lagasse Mashed Sweet Potatoes
From chef and author Emeril Lagasse
December 5, 2002

Mashed Sweet Potatoes Looking to add a little holiday spirit to your menu? Emeril Lagasse kicks up an ordinary holiday menu. Try this with his Fresh Baked Ham With Bourbon and Coke Marinade.

Yield: Makes about 20 servings

Ingredients

Mashed Sweet Potatoes
  • 1 1/2 pounds sweet potatoes, peeled and quartered
  • 3/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon freshly ground black pepper

  • Directions

    1. Put the potatoes in a large saucepan and add enough water to cover. Add 1/2 teaspoon of the salt and bring to a boil.

    2. Reduce the heat to medium and cook until fork-tender, about 20 minutes. Drain and transfer to a bowl.

    3. Mash the potatoes with a fork, then add 3 tablespoons of the butter, the cream, vanilla, the remaining 1/4 teaspoon salt, and the pepper. Mix well, cover to keep warm, and set aside.

    Recipes courtesy of Emeril Lagasse. Copyright 2002.






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