3 pounds medium-size sweet potatoes
1/2 cup firmly packed light brown sugar
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup milk
2 tablespoons firmly packed brown sugar
In large saucepan, cook sweet potatoes in boiling salted water to cover. Simmer until tender, about 15 minutes; drain. Peel sweet potatoes and mash. Stir in 1/2 cup brown sugar, butter, cinnamon, nutmeg, and salt; mix well. Blend in milk. Pour seasoned sweet potato mixture into buttered 11/2-quart casserole dish or buttered individual bakers. Sprinkle with remaining 2 tablespoons brown sugar. Bake in center of oven to 400 degrees for 30 minutes or until heated through.
Yield: 6 servings
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.