YIELD: 12 servings
6 lbs. medium-size sweet potatoes
11/3 cups light brown sugar, firmly-packed
6 Tbsps. butter, softened
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
2 cups milk
4 Tbsps. brown sugar, firmly packed
- In a 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 11/3 cups brown sugar, butter, cinnamon, nutmeg and salt; mix well. Blend in milk.
- Pour mixture into buttered 3-qt. casserole dish or buttered individual ramekins. Sprinkle with remaining 4 Tbsps. brown sugar. Bake in 400°F oven for 30 minutes or until heated through.
Recipe and photo from North Carolina SweetPotato Commission.