- Joined Apr 3, 2008
What's the difference I'll never know. But I sure do love my mashed sweet potatoes with lots of butter and allspice. Any creative ideas on how you're serving your orange fluff this year?
While I don't like syrups and don't add anything sweet to the actual sweet potatoes, I do like to add something a little sweet and crunchy to for texture.
This year, I'm making a simple bake.
4 large cold, mashed sweet potatoes
1/2 cup milk
1/4 cup softened butter
big pinch of salt
tsp vanilla extract
I beat the everything above together until smooth and transfer to a baking dish (2qt should do). And then, for the topping:
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup a/p flour
4 tbsp cold butter
I combine the pecans, brown sugar and flour in a bowl and cut in the butter until it's cumbly. I sprinkle this over the top of the sweet potato mixture and bake at 325 (uncovered) for about 50 minutes or until golden.
Here, here! No mallows!
OK, which of there is "close"??? /img/vbsmilies/smilies/rollsmile.gifThe best thing about my Mom's candied sweet potatoes was the citrus content.
She would divide oranges in half, juice 'em, and scrape out any pulp. The her mixture of mashed sweet potatoes, maple syrup, whatever (including some crushed pineapple, btw) was used as a filling for the orange shells. These were topped with the dreaded mini-mallows, and broiled until the marshmallows melted and browned.
Very pretty presentation. But cloying, to say the least.
Maybe that's where I developed my antipathy to sweetened sweet potatoes?