Sweet Potatoes Mousseline

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 medium sweet potatoes (about 2 pounds)
  • ½ teaspoon grated nutmeg
  • ¾ teaspoon salt
  • Dash of ground cloves
  • ¼ cup sugar
  • 2 tablespoons butter
  • 1 egg, well beaten
  • ¼ cup heavy cream
  • 1 tablespoon grated orange rind
  • ½ teaspoon grated lemon rind
  • 2 tablespoons light brown sugar


    1. Preheat oven to hot (450°F.).

    2. Cook the unpeeled whole sweet potatoes in boiling water to cover for twenty to thirty minutes, until tender. Slip off the skins and mash the potatoes until smooth.

    3. Add the nutmeg, salt, cloves, sugar, one tablespoon of the butter, the egg, cream and grated rinds to the mashed potatoes. Beat until fluffy.

    4. Turn the mixture into a buttered one-quart casserole. Melt the remaining butter and brush the top of the mixture. Sprinkle with brown sugar. Bake for about thirty-five minutes, until browned.