I dig sweet potatoes. However, I never knew or understood how wonderful a sweet potato could be until much later in life. I guess like many of the foods I was given as a child, it took a long time for my palate to develop.
Or maybe canned sweet potatoes aren’t the bomb, as your mother and grandmother would suggest.
The recipe below serves 16 people. I cut mine way back – I had two sweet potatoes to cook. That was plenty for me, as Afriel’s not a huge fan. I think this recipe would be great to serve to a house full of hungry guests. The recipe is certainly very easy to prepare.
Unlike most sweet potato recipes, this one doesn’t need to be baked. There’s no marshmallows or goo, just a bit of potato and seasoning.
Creamy Sweet Potatoes
- 9 medium sweet potatoes
- 1/3 cup milk
- 3 T brown sugar
- 1/2 tsp salt
- 2 T butter, softened
Peel and cut the sweet potatoes into cubes. Place the cubes in a pot with enough water to barely cover the potatoes. Cook over medium high heat until the water boils; then turn the stove to medium low and cover. Cook the potatoes for about 45 minutes or until they are soft.
Drain the sweet potatoes.
Put the sweet potatoes, milk, brown sugar and salt into a bowl and thoroughly mix. You want the potatoes to be fluffy and light.
When the potatoes are mixed and fluffy, put them into a large serving dish. Top with dots of butter.
Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.