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Sweet potato recipes



½ lb. sweet potatoes, peeled and cut into 1-inch chunks

½ lb. Idaho potatoes, peeled and cut into 1-inch chunks

2 Tbs. butter

2 Tbs. sour cream

2 Tbs. molasses

¼ c. half-and-half

Salt and pepper to taste

Place both the sweet potatoes and Idaho potatoes in a saucepan and cover with water. Add a pinch of salt and bring to a boil. Simmer until tender; drain and return to the same saucepan. Place over low heat, cover, and steam for 3-5 minutes (to dry out potatoes). Pass the potatoes through a food mill or potato masher or mash by hand. Stir in butter, sour cream, molasses and 2 Tbs. half-and-half. Season and set aside at room temperature (may be prepared 3-4 hours ahead). Cool and cover with plastic wrap. In a pan, over medium heat, re-warm the mashed potatoes adding the remaining half-and-half. Stir until hot.


1 (1 lb.) sweet potato

½ c. butter, softened

1 c. white sugar


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