Tuesday, November 11, 2008

Bruleed Mashed Sweet Potatoes

I know this doesn't help AKJ with her Thanksgiving side dish problem, but it's a yummy non-marshmallow-but-still-sweet way to do sweet potatoes. From Cooking Light Annual Recipes 2002.

6 c. hot mashed sweet potatoes (about 4 lbs.)
[I peel 'em, cut 'em up small, and roast 'em in a lidded casserole with maybe a Tbl or two of water added. After, um, 45 min? they are soft enough to mash in the casserole with a potato masher.]

3/4 c. whole milk
3 Tbl. butter, softened
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Cooking spray
1/2 c. packed brown sugar

  1. Preheat broiler.
  2. Combine first 6 ingredients in a bowl. Spoon potato mixture into a 11x7-inch baking dish coated with cooking spray. Sprinkle 1/2 c. brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes.)
Yield: 14 servings (serving size: about 1/2 c.)

Notes: I don't think the size of the baking dish matters that much other than as it affects the ratio of sweet potato to sweet, crunchy topping. So, like brulee? Put it in a larger pan and spread on more sugar! Also, I bet if you wanted to, you could make and mash the sweet potatoes ahead of time, then reheat them in the microwave and continue with the recipe as written, but I've not tried it that way yet.

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