Sweet Potatoes - Photo by M D Hill

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.
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Mashed Sweet Potatoes

Ingredients
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
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Method
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.

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.