pounds fresh California Sweet Potatoes, quartered
2 cloves garlic, finely chopped
6 tablespoons butter, divided
½ cup sour cream
1 teaspoon salt
1-2 tablespoons chopped cilantro
Cook unpeeled sweet potatoes,
covered, in boiling, salted water, 20-30 minutes
or until tender. Meanwhile, sauté garlic
in 1 tablespoon of butter for 2 minutes. When
potatoes are fully cooked, drain thoroughly. Peel
and dice and return to pan. Add sautéed
garlic, remaining butter, sour cream and salt.
Mash thoroughly. Fold in cilantro. Transfer to
serving bowl and garnish with additional cilantro,
if desired. Makes 4-6 servings.