This recipe was tested by CeCe Sullivan of The Seattle Times food staff and evaluated by staff members.
4 to 6 servings
– 2½ pounds sweet potatoes
– 4 tablespoons unsalted butter, cut into chunks and softened
– ¼ cup milk, cream or half-and-half
– 1 teaspoon chopped fresh thyme leaves
– ½ teaspoon coarsely ground black pepper
– 1/8 teaspoon ground allspice
– ½ teaspoon kosher salt
1. Peel sweet potatoes and cut into 1½-inch chunks. Place in a steamer basket set over boiling water, cover and steam 15 to 20 minutes, or until tender. Drain well and place in a large bowl. Mash coarsely.
Most Read Stories
- Seattle Zestimates are off by $40,000; now hundreds of data crunchers vie to improve Zillow’s model
- 2 men shot at Seattle’s Gas Works Park; suspect sought
- Off-lease used cars are flooding market, pushing prices down
- Seattle once again nation’s fastest-growing big city; population exceeds 700,000 | FYI Guy
- 2 Bellevue High students investigated in alleged rape of 14-year-old girl at Yarrow Point party
2. Add butter, milk, thyme, pepper, allspice and salt. Mash until smooth and serve warm.
Note: The potatoes can be mashed several hours in advance. Transfer to a lightly buttered casserole dish and refrigerate. Reheat in a 300-degree oven about 30 minutes, or until hot in the center.
From “One Potato Two Potato” by Roy Finamore with Molly Stevens.