Rachael’s Sweet Potatoes

Ingredients

• 4 Pounds Sweet Potatoes (7 Small-To-Medium), Peeled and Cut Into 1″ Cubes
• 2 Tsp Salt, Divided
• ⅓ Cup Finely Sliced Green Onion, Mostly Green Parts (From 1 Bunch)
• ⅓ Cup Finely Chopped Fresh Flat-Leaf Parsley
• 1 Each Garlic Clove, Pressed Or Minced
• ¼ Cup Sour Cream
• 3 Tbsp Butter, Cubed
• Freshly Ground Black Pepper
• 1 Tbsp Extra-Virgin Olive Oil

Directions

1. Cook the Sweet Potatoes

   Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.

2. Drain & Mash

   Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.

3. Season the Potatoes

   Promptly add almost all the green onion and parsley, reserving a small amount of each for garnish. Add the garlic and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (i usually add another ¼ to ½ teaspoon) and freshly ground black pepper.

4. Garnish the Potatoes

   Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, and finish with a sprinkle of pepper.

5. Serve & Store

   Serve promptly. Leftovers will keep well, covered, and refrigerated, for 3 to 4 days.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 8 servings (1 serving).