George Wilson's Elegant Sweet Potatoes
Serve with George Wilson's “Pechuga” and California Blend.
Ingredients
- 3 pounds sweet potatoes
- 1 cup of sugar
- 1/8 teaspoon each Cinnamon, Allspice, Mace and Nutmeg
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
Yields:
Preparation
Wash, peel and cube sweet potatoes. Boil until potatoes are tender (not too soft) and drain excess water. Place in a mixing bowl and mash. Add sugar, spices, vanilla and cream cheese. Whisk until blended and smooth.
Once all of the ingredients are mixed and combined, place mixture in a piping bag with an 828 star tip. Once plated, drizzle caramel and marshmallow syrup over the top of the potatoes.
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