Sweet Potatoes Four Ways

OK, even if you don't think you like sweet potatoes, you HAVE to try them like this. Braising them brings out a wonderful flavor and texture that is melt-in-your-mouth DELICIOUS! Plus there are varieties here to please any palette. ENJOY!

Basic Braised and Mashed Sweet Potatoes
Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be doubled as well.
INGREDIENTS
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 1/4-inch-thick slices
pinch ground black pepper
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.
2. 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.

Maple Orange Mashed Sweet Potatoes
INGREDIENTS
Same as above PLUS:
2 tablespoons maple syrup
1/2 teaspoon grated orange zest
Stir maple syrup and orange zest into potatoes after mashing.

Indian Spiced Mashed Sweet Potatoes with Raisins and Cashews
INGREDIENTS
Same as above EXCEPT:
replace granulated sugar with 1 teaspoon dark brown sugar
add 3/4 teaspoon garam masala
1/4 cup golden raisins
1/4 cup roasted unsalted cashews , chopped coarse
Follow the same directions adding the garam masala during the cooking and the raisins and cashews after mashing. DELIGHTFUL!

Garlic-Scented Mashed Sweet Potatoes with Coconut Milk and Cilantro
Shake the can of coconut milk before opening to combine the coconut cream with the liquid beneath.
1/2 cup coconut milk
1 small clove garlic , minced
1/4 teaspoon red pepper flakes
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 1/4-inch-thick slices
pinch ground black pepper
1 tablespoon minced fresh cilantro leaves
1. Basically, you're following the same steps here, just with different ingredients. Combine coconut milk, garlic, red pepper flakes, 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.
2. 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 and cilantro; serve immediately.