Label
All
0
Clear all filters

Craig Claiborne

Sweet Potatoes Mousseline

Rate this recipe

Preparation info

  • 6 to 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 medium sweet potatoes (about 2 pounds)
  • ½ teaspoon grated nutmeg
  • ¾ teaspoon

Method

  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, clove

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title