Sweet Potatoes always have their rightful place on the Thanksgiving table!
Twice-Baked Sweet Potatoes
How about just mashing them?
Mashed Sweet Potatoes
- 2½ pounds sweet potatoes, peeled and cut into 2-inch cubes
- 3 tbsp. unsalted butter
- ¼ cup half-and-half (or heavy cream or milk)
- 1 tsp. salt, or more to taste
- Bring a pot of water to a boil then add the sweet potatoes to the pot. Cook the sweet potatoes until they’re fork tender.
- Carefully drain the sweet potatoes then place them in a large bowl. Using a potato ricer, a potato masher, or just a fork, mash the potatoes to your desired consistency. If you want more texture, you’ll likely want to use the potato masher and fork (like I did).
- Stir in the butter, half-and-half, and salt.
- Serve warm.
The only things I would to the above recipe is BROWN SUGAR.
My gram would always make Southern Sweet Potatoes! They provoke so many awesome feels.
- 4 pounds sweet potatoes, quartered
1 1/4 cups margarine
1 1/4 cups brown sugar
- 3 cups miniature marshmallows, divide
- ground cinnamon to taste
ground nutmeg to taste
- PREP 5 mins
- COOK 35 mins
- READY IN 40 mins
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.
- Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
- In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
- Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
- Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
You can’t go wrong with a casserole!