Mashed Sweet Potatoes

I've always been a sucker for both mashed potatoes and a good sweet potato casserole.  But what about straight up mashed sweet potatoes?  When my sister and I were planning a dinner menu for my parents' 30th anniversary celebration she suggested just that.

My main concern was that they would be bland.  I can eat a sweet potato plain without any dressings, but most people like that combination of cinnamon, butter and brown sugar that's often added.  You know, the kind they give you at Longhorn?  It's kind of like making a dessert out of your dinner by the time you add all that sugar. 

The recipe below lists what I added, but to be honest it's pretty hard to mess these up.  If you taste them and find there isn't enough flavor you can definitely add additional brown sugar or cinnamon.  Or butter :)

Considering that a sweet potato casserole calls for a cup or more of sugar I thought that this was kept relatively healthy.  Therefore, that means two servings are okay, right???

Mashed Sweet Potatoes CCK Original
Printable Version
3 lbs sweet potatoes, peeled and cut into chunks
1 Tbsp maple syrup
1 1/2 tsp cinnamon
5 Tbsp unsalted butter
2 Tbsp brown sugar
1/4 tsp salt

Add potatoes to large dutch oven or pot and cover with water. Bring water to boil and then reduce to simmer. Simmer for 8-10 minutes or until potatoes are tender and easily pierced with a fork. Drain well.

Return potatoes to dutch oven and add all remaining ingredients.  Use electric beater to beat to incorporate all ingredients into potatoes evenly.  Additional amounts of brown sugar, cinnamon or butter can be added for a stronger flavor.