One of the comforting smells in our kitchen during the fall and winter months is Sweet Potatoes!
This is a wonderful sweet potato side dish that is easy to prepare and delicious to eat! While the inside is velvety-smooth, the topping is sweet and crisp.
The ingredients are few in number and very simple, and the amounts of sugar and butter are less than in a traditional sweet potato casserole! I like to allow the natural sweetness of the potato to speak for itself in the filling- only adding some milk for fluffiness, and butter and salt for a contrast to the sweetness. Then, the topping is simply brown sugar- nothing else- but, boy is it good! It creates a caramelized crusty top to bite into. Yum..Yum..Yum!!
3 large sweet potatoes
3 T. milk
3 T. butter
1/4 tsp kosher salt
2/3 c. brown sugar
Run water over the sweet potatoes and rub to clean.
Wrap each in foil
Place in oven, heated to 375. Bake for 1 hour
After the hour, check sweet potatoes for tenderness. If tender, Unwrap, and allow to cool slightly- just a couple minutes.
Cut the potatoes in half (length-wise). Scoop out the flesh with a spoon and place in a mixing bowl.
Add to your mixing bowl, 3 T. milk, 3 T. butter cut into small chunks, and 1/4 tsp. kosher salt.
Mix until smooth and fluffy. (If needed, add a little more milk- 1 Tbs. at a time, to reach a smooth texture)
Spoon into a greased 8in baking dish- or similar sized dish.
Now, all you have to do is sprinkle on 2/3 cup of brown sugar.
Bake at 400 for 20 minutes or until top is slightly bubbly.
Remove and allow to cool for a few minutes before serving, so the brown sugar topping is nice and crispy.