Place the peeled and diced sweet potatoes in a 6 quart pot. Add hot
water and salt, then place the stockpot on the stove over medium heat.
Bring to a boil and cook for 35 minutes or until an inserted fork in
the sweet potatoes pierce easily.
Heat the milk, butter, white pepper and cinnamon in a small stockpot
until warm, then set aside for step 3.
Drain the water from the sweet potatoes and transfer them into a
mixing bowl. Using a wire whisk, mash until sweet potatoes are broken
up.
Add the warm seasoned milk and spices, mix again until the sweet potatoes
are smooth – being careful not to over mix.
If needed, season with additional salt to taste. Garnish with chopped
parsley.
The editor and founder of Cooks Illustrated magazine and his devoted
staff turn their culinary skills to the deconstruction of complicated
restaurant recipes in this solid cookbook, which captures "the
magic of five-star recipes without the madness of their execution."
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more..........
