Looking outside the living room window right now while listening to music, I can´t decide if this cloudy, cold, and rainny weather we´re lately having in Madrid makes me feel sad, happy, or poetic somehow. I´ll choose the poetic route.Jump to Recipe
I´m all about feeling all the feels. After writing this post I´m actually planning on stretching and doing some yoga, which nowadays sounds so cliche I know. I´m writing this while eating some yogurt with blueberries and honey as breakfast, YUM! thinking of all the homework I should be doing for university tough, but I sit crosssed legged with my laptop and I somehow end up here, writing, because it feels way better. There is something comforting about comming back here every so often.
Food has its unique way of comforting people, and with feeling all the feels that fall and winter bring, I like to make the most out of suitable recipes for times like this.
I had been craving to make this recipe for such a long time. Then, one night I finally did it, and it is all the things I expected it to be.
- 3/4 pound (400gr) sweet potato
- 1 tbsp butter
- 2 1/2 tbsp heavy cream
- 1/4 tsp salt
- 1/8 tsp pepper
In a big pot, put enough water to boil. Meanwhile, peel the sweet potato and shop it in pieces, and once the water is boiling put the pieces in it to cook.
Once the sweet potato is fully cooked (you´ll know it when a fork easily slides into it) take the pieces out of the water and place in a bowl to then mash them. Then, quickly, while the sweet potato is still hot, stir in the butter.
After that, stir in the heavy cream, salt and pepper.