Sweet potatoes. Healthy. Delicious. Comforting. Filling. All good things. I love sweet things, so if they can be at supper time, I’m all in!
*I cooked the sweet potatoes in the microwave earlier in the day so they would be ready for me, not the other way around. I poked holes in them with a fork, wrapped them in a paper towel, wet the wrapped potato under the faucet, and microwaved them–10 minutes, checked them, and the bigger two took about five more minutes. Perfectly cooked sweet potatoes.*
30 min. + time to cook sweet potatoes before.
- 3 sweet potatoes-cooked and removed from skin
- 1/4 c. maple syrup or brown sugar
- salt and pepper
- 1/4 t. nutmeg and/or cinnamon
- *optional: nuts, marshmallows, milk to thin the potatoes, anything else you like
Mash sweet potatoes roughly in an 8×8 pan. Any square pan will do. Mix in maple syrup or brown sugar, add salt and pepper and nutmeg/cinnamon to taste. If you want to thin the potatoes, you can add water, stock, milk, cream, etc… to your liking. Spread in pan and top. I used some candied walnuts in mine.
Omit all extras and add agave juice or stick to nuts that aren’t candied–slivered almonds would be great on top and add a nice crunch.
Bake @ 350 degrees for 20-30 minutes or until heated through.