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Southwest Mashed Sweet Potatoes

Southern Living NOVEMBER 2005

  • Yield: Makes 8 to 10 servings
  • Cook time:20 Minutes
  • Prep time:10 Minutes

Ingredients

  • 5 to 6 medium-size sweet potatoes (about 3 1/2 pounds)
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 1 (4-ounce) can chopped green chiles
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Garnish: fresh jalapeño slices

Preparation

Peel potatoes; cut into 1-inch pieces.

Bring potatoes and cold water to cover to a boil in a large saucepan, and boil 12 minutes or until tender.

Drain and return potatoes to pan. Add sour cream and next 4 ingredients. Mash with a potato masher or fork until smooth. Garnish, if desired. Serve warm.

Note: To make ahead, place prepared Southwest Mashed Sweet Potatoes in a lightly greased 11- x 7-inch baking dish; cover and chill up to 2 days. When ready to serve, let stand at room temperature 45 minutes; top with 1 tablespoon cut up butter, and bake, uncovered, at 350° for 35 minutes or until thoroughly heated.

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Southwest Mashed Sweet Potatoes recipe

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