Whipped Japanese Sweet Potatoes
Japanese sweet potatoes have a reddish, purple skin with bright white flesh that transforms into a buttery golden hue as they cooks. Their complex chestnut flavor and dry, starchy texture pair perfectly with a touch of butter, cream and salt.
Ingredients
- 6 largejapanese (murasaki) sweet potatoes (about 4 pounds)
- ½ cupheavy cream (or whole milk)
- 4 tablespoonsunsalted butter
- kosher salt
Directions
- 1
Peel the sweet potatoes (see note) and place them in a large pot of cold, generously salted water. Bring the pot to a boil then reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes.
- 2
Once tender, drain the sweet potatoes through a colander, let them rest there for about 2-3 minutes to allow the excess moisture to evaporate.
- 3
Next, transfer the the potatoes back into the pot they were cooked along with the butter, cream and a generous pinch of salt. Use an electric hand mixer (or, if you don't mind the arm work out, a sturdy whisk) to whip the potatoes until smooth and fluffy. Alternatively, the potatoes can be whipped in a stand mixer fitted with a whisk attachment or a food processor.
- 4
Taste and season the sweet potatoes with additional salt or butter as needed. Serve warm.