Mashed Sweet Potatoes

Mashed Sweet Potatoes 1 pound Yukon gold potatoes 1 pound sweet potatoes 4 tablespoons unsalted butter 1/2 cup sour cream 1/8 teaspoon cayenne pepper 1 tablespoon light brown sugar 1/2 teaspoon ground cinnamon salt and fresh ground pepper, to taste 1/3 cup milk, you can also use heavy cream or half & half for a creamier texture chopped fresh parsley, for garnish, optional chopped pecans or walnuts, for garnish, optional Wash and scrub the potatoes. Using a fork, poke a bunch of holes around each potato. Put all the potatoes in a large microwave-safe bowl. Transfer the bowl to the microwave and set the time to 12 minutes on HIGH. Cooking time depends on the number of potatoes and the size of your potatoes. Set the timer at 12 minutes on HIGH. When time is up, get an oven mitt and gently squeeze the sides of the potatoes. If still firm, continue to microwave for few more minutes. If the potatoes, or just one potato, opens up right away, take it out of the oven and continue with the rest. Once the potatoes are cooked, you have a choice to peel them, OR NOT. I don’t. Roughly break up the potatoes with the side of a fork or a butter knife. Add butter, sour cream, cayenne pepper, light brown sugar, cinnamon, salt, and fresh ground pepper. Stir in the milk. At this point, you will want to decide if you are going to use a potato masher or a hand blender. For a chunky, more rustic texture, go with the masher. For a smoother and creamier texture, go with the blender. Mash or blend until desired consistency. Taste for seasonings and adjust accordingly. Garnish with fresh parsley. Top with pecans or walnuts, and serve. Recipe Notes MAKE AHEAD MASHED SWEET POTATOES This recipe for Mashed Sweet Potatoes can be completely prepared up to 2 days ahead. When completely cooled, place the mashed potatoes in an airtight container, cover, and refrigerate. Reheat in the oven, covered, at 350F for 15 to 20 minutes. If they look a bit dry, add some butter while they are hot and stir until mixed through.