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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make this side dish a day or two ahead. On Thanksgiving, reheat it in the oven or microwave. Ingredients:
4 tablespoons unsalted butter |
1/4 cup (packed) light-brown sugar |
2 tablespoons pure maple syrup |
finely grated zest of 1 lemon |
juice of 1/2 lemon |
1 teaspoon pure vanilla extract |
1/2 teaspoon ground nutmeg |
6 sweet potatoes (about 12 ounces each), peeled, cut into large cubes |
salt, to taste |
Directions:
1. 1. Mix the syrup ingredients in a small pot; swirl over low heat until combined, about 5 minutes.
2. 2. Place the sweet potatoes in a large pot. Cover with cold, salted water; bring to a boil, reduce heat to a simmer and cook the potatoes until very tender, 15 minutes. Drain. Place in a large bowl.
3. 3. Mash the potatoes with a fork or potato masher until smooth, drizzling the syrup all over. Season with salt. Serve hot. (Or cover and reheat later in a preheated 350°F oven for 15 to 20 minutes.)
4. Nutritional analysis per serving: 310 calories, 62g carbohydrate, 4g protein, 6g fat, 15mg cholesterol Nutritional analysis provided by Parade
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