Sweet potato mash with cream and cinnamon

Ingredients for 4 servings:

• 625 g sweet potatoes
• 125 g carrot(s)
• 125 g potatoes
• 190 ml sweet cream or Cremefine for whipping
• 40 g butter, soft
• ¼ lemon(s), untreated
• ¼ orange(s), untreated
• ¼ tbsp brown sugar
• 0.1 tsp cinnamon
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

goes well with poultry, especially Thanksgiving turkey

Cut the sweet potatoes into large chunks and the potatoes and carrots into small pieces. Cook everything together in salted water in a large pot for about 20 minutes, until soft enough to puree. Meanwhile, juice the orange and lemon and zest the mixture. Combine the citrus juice, zest, butter, sugar, and spices in a deep mixing bowl. Add the cream and mix everything thoroughly with a hand mixer. The cream may curdle due to the citrus juice, but this is not harmful. Drain the water from the sweet potatoes, potatoes, and carrots thoroughly. Return everything to the saucepan and mash with a potato masher. Meanwhile, add the cream mixture and mix it in. Season the puree with salt and pepper and, if necessary, return it to the heat. Be careful and stir frequently, as the puree will burn quickly! Tip: The cream mixture can be prepared in advance, making it easier to cook “to perfection” when other things need to be prepared at the same time. Sweet potatoes and carrots can be left in the cooking water for a few minutes before they are ready to be drained and processed. In this case, however, I wouldn’t cook them all the way through, or the puree will be too mushy.