Ingredients:
5 large sweet potatoes
1 cup milk
2 tablespoons butter
1 pinch ground nutmeg or 1 pinch cinnamon
salt & freshly ground black pepper
1 -2 tablespoon balsamic vinegar
Directions:
Preheat oven to 400F.
Prick potatoes, then place directly on rack in center of oven.
Place a piece of foil on rack below.
Bake until easily pierced with a knife tip, about 50 minutes.
Or microwave on high until easily pierced, about 25 minutes.
When cool enough to handle, peel, then pass through a food mill or ricer, or mash with a potato masher.
(I love my ricer so I go that way) Place milk, butter, nutmeg, salt and pepper in a large saucepan and bring to a boil over medium-high heat, about 3 minutes.
Remove pan from heat and set on a heat-resistant surface.
Stir in mashed potatoes and 1 tablespoon vinegar.
Stir with a wooden spoon until well mixed and potatoes have a smooth consistency.
Taste and add more vinegar, 1 teaspoon at a time, if needed.
The advantage of doing this in a saucepan is that if potatoes have cooled a little, you can return pan to low heat and stir often until hot.
Servings: 6
Time preparation: 10 min.
Time total: 65 min.