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Thanksgiving: Slow-Cooker Mashed Sweet Potatoes

Source of Recipe

"The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"Smooth and velvety, and with a rich, buttery finish, these mashed sweet potatoes will keep you coming back for more. We used the slow cooker to cook this classic side dish to free up the stovetop for other tasks. Pressing a piece of parchment on top of the potatoes resulted in even cooking, without any dry edges. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. You will need a 5- to 7-quart slow cooker for this recipe. This recipe can easily be doubled in a 7-quart slow cooker; you will need to increase the cooking time range by 1 hour. This recipe will only work in a traditional slow cooker."

List of Ingredients

◦ 3 pounds sweet potatoes, peeled and sliced 1/4-inch thick
◦ 1/2 cup boiling water, plus extra as needed
◦ 1 teaspoon sugar
◦ 3/4 teaspoon salt
◦ 6 tablespoons half-and-half, warmed
◦ 3 tablespoons unsalted butter, melted


Recipe

Combine potatoes, boiling water, sugar, and salt in slow cooker. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

Discard parchment.
Mash potatoes with potato masher until smooth.

Stir in warm half-and-half and melted butter and season with salt and pepper to taste. Serve. (Sweet potatoes can be held on warm or low setting for up to 2 hours; adjust consistency with extra hot water as needed before serving.)

Serves 6 to 8