MASHED SWEET POTATOES RECIPE BROWN SUGAR RECIPES

BROWN SUGAR AND CINNAMON MASHED SWEET POTATOES

Brown Sugar and Cinnamon Mashed Sweet Potatoes image

"A delicious mashed sweet potato recipe great for the holidays or anytime. "

Total Time 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

6 large Sweet potatoes peeled and cut into chunks
1 stick Butter cut into quarters
1/4 cup Brown sugar
Milk Just a splash (about or less than a quarter cup)
Cinnamon to taste
Salt to taste
Marshmellows OPTIONAL
chopped pecans OPTIONAL (can sub with walnuts)

Steps:

"Peel and cut sweet potatoes into medium sized chunks and get a pot of water boiling with a few pinch's of salt in the water. Once boiling add sweet potatoes and boil until potatoes are just fork tender, drain. Place potatoes into large mixing bowl, Add 3/4 stick of butter and let melt a bit, add milk, brown sugar, salt and a pinch of cinnamon (to taste) and mix with a hand blender until a smooth consistency is achieved. Add the rest of the butter on top to melt and serve. OPTIONAL: For that extra special holiday side dish Empty finished sweet potatoes into a baking dish and add marshmallows and chopped pecans and bake on high until marshmallows melt. "

Nutrition Facts : Calories 471 calories, FatContent 23.0086722762646 g, CarbohydrateContent 65.2588440032426 g, CholesterolContent 60.7375 mg, FiberContent 5.70583657587549 g, ProteinContent 3.25917947475022 g, SaturatedFatContent 14.5456950194553 g, ServingSize 1 1 Serving (248g), SodiumContent 1147.08200390086 mg, SugarContent 59.5530074273671 g, TransFatContent 1.63636807392997 g

SWEET POTATOES AND MARSHMALLOWS WITH BROWN-SU…

Sweet Potatoes and Marshmallows With Brown-Su… image

This sweet potato and marshmallow recipe is a Thanksgiving classic made with cubes of sweet potato, marshmallows, brown sugar, almonds and spices.

Provided by The Bon Appétit Test Kitchen

Total Time 1 hour 25 minutes

Cook Time 10 minutes

Yield Serves 8

Number Of Ingredients 9

Ingredients

4 pounds red-skinned sweet potatoes, peeled, cut into 1-inch pieces
⅔ cup packed golden brown sugar
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows
½ cup sliced almonds

Steps:

Preheat oven to 375°F. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. DO AHEAD: Bake the potatoes to this point up to three days ahead of time. Cool, then store covered in the refrigerator. Reheat, covered, in a 375°F oven until warmed through, 8–10 minutes.
Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

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