We all enjoy this traditional recipe for mashed sweets. We have added our own touches such as nutmeg. Sometimes, we make it with half sweet and half russet or
Yukon gold potatoes.
Mashed Sweet Potatoes
4 sweet potatoes – about 2 lbs
2-3 teaspoons minced garlic
1 -3/4 cups chicken broth-reduced sodium or your own stock.
2 tablespoons sweet butter (unsalted)
2 teaspoons raw sugar or brown sugar
1/2 teaspoon kosher salt, or sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Peel potatoes and cut into 1/2-inch pieces.
Place in saucepan.
Stir in garlic and broth.
Cover and cook on medium-high for about 15 minutes or until soft when pierced
with a fork.
Remove potatoes from heat. Do not drain.
Mash with a masher or fork.
Stir in remainder of ingredients.
Serve hot, 4-6 servings.
Tip: We generally make these mashed, early on Thanksgiving Day. Then, we place them in a lightly greased casserole dish. We bake in a 350F oven until hot and serve
in the casserole dish. Be careful of hot dish.
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