I am so thankful that white sweet potatoes are abundantly available. I’ve loved their light, provocatively sweet flavor for over 40 years, having fallen in love with them when I was first living in Mexico. A decade ago, you had to find them at a Mexican grocery store or search them out from progressive grower at a farmers market. Nowadays, they’re available at most any well-stocked grocery store, especially during the fall. If you have been so-so about orange sweet potatoes, these will capture your heart.
- 2pounds white camote (camote blanco in the Mexican market, usually red or purple outside), peeled and cut into 1-inch pieces (you’ll have about 6 cups)
- 1/3 cupMexican crema or sour cream
- 1/4 cup unsalted butter
Scoop the camote into a 4-quart saucepan and fill with enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes until fork tender, about 12 minutes.
Drain the potatoes in a colander and return them to the saucepan with the crema and butter. Combine the ingredients with an old-fashioned potato masher. Taste and season with salt, usually 1 teaspoon.