My family loves sweet potatoes, prepared in just about any fashion (baked, mashed, candied, etc.), but sometimes I prefer them to be a little less sweet and a little more savory. Here's a trick I've learned to make lusciously flavorful mashed not-too-sweet potatoes: add sour cream.
Most of you have probably made basic mashed potatoes, so I'm not giving ingredient quantities here, just directions. When I cook sweet potatoes, I use garnet- or red-skinned varieties, because I love their deeply colored orange flesh (and more beta carotene is a plus).
I bake skin-on sweet potatoes for about 45 minutes at 375⁰F. You can do this several hours in advance of your meal, because the baked sweet potatoes are easier to peel when completely cool. Cut the peeled sweet potatoes into chunks and heat in a microwave. Place in a mixing bowl with butter, milk, sour cream, salt and pepper. Mix until potatoes are smooth. I typically add about 2-3 Tbsp sour cream. Reheat in microwave just before serving.
That's it! You'll love the flavor balance with the sweet potatoes and tangy sour cream.
