Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV
Bake, boil, or steam? None of these methods is the right one for the best texture and flavor.
We wanted a mashed sweet potatoes recipe that would push the deep, earthy sweetness to the fore and produce a silky puree with enough body to hold its shape while sitting on a fork. Braising the sweet potatoes in a mixture of butter and hea...