Sweet Potatoes Mousseline Recipes

Steps:

• Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
• Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
• Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
• Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

Steps:

• To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
• When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
• To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

Steps:

• Preheat the oven to 450°F. Cook the unpeeled whole sweet potatoes in boiling water to cover for 20 to 30 minutes, until tender. Slip off the skins and mash until smooth. Add 1 tbsp butter, and remainder of ingredients except brown sugar. Beat until fluffy. Turn the mixture into a buttered casserole. Melt 1 tbsp butter and brush on top. Sprinkle with brown sugar. Bake in 450°F oven for 35 minutes or until brown.