Confessions of Two College Foodies, run by Cal State Long Beach foodies and best friends Nicole Mynott and Johnny Newnes, share one of their many traditional and simple recipes for tomorrow’s feast. If you can’t stand the heat and pressure the night before Thanksgiving, then scramble to the grocery, find the ingredients listed below and start the fire. For more turkey day recipes, visit the duo’s blog here. – Katrina Guevara
Sweet Potato Mash (Serves 4-6)
Ingredients
4 sweet potatoes
2 tablespoons unsalted butter
¼ cup heavy cream
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons pepper
1 cup walnut halves
Preparation
Boil a pot of salted water. Then, peel the potatoes and slice them into 2-3 in. wedges (Photo 1). Carefully add the slices to the boiling water, and let it cook until the potatoes are tender to a fork for about 20 minutes. Next, drain the content and return the potatoes to the pot. Melt the butter for one minute, and add it into the mix (Photo 2). Add the cream, brown sugar, salt and pepper. Using a potato masher or a hand mixer, mix and mash the pot until everything’s thick and smooth (Photo 3). Finally, stir in the walnuts and serve!
Slice and dice!
This one’s for you Paula Deen!
Just place the final product into a dish, serve and enjoy!