Make Ahead Brown Sugar Sweet Potatoes

My youngest sister is back in New England visiting for Thanksgiving.  She’s sweet, fashionable, and super chill about what we do while she’s in town – even when that means taking an hour drive (in circles) to get Olivia to nap!
Saturday, we made these sweet potatoes together. We did it in between catching up, and coloring with the kids. These were so simple and easy.
It occurred to me afterward that these are the perfect make-ahead sweet potatoes for Thanksgiving (or once a week cooking).  You don’t need anything special from the grocery store to whip them up either.  The hint of brown sugar brings out the sweetness of the potato for a dish everyone will love.  This is my sister’s recipes for Brown Sugar Sweet Potatoes – enjoy!

Make Ahead Brown Sugar Mashed Sweet Potatoes

6 large sweet potatoes
4 tablespoons butter
1/4 cup brown sugar
1/4 cup milk
Salt and Pepper to taste

Preheat your oven to 400-degrees and place a pie of tinfoil on the top rack.  Scrub and pat dry the potatoes, prick each several times with a fork. Place the potatoes on top of the tinfoil and bake under fork tender, about 1 hour.

Remove from the oven to a cutting board.  Use an oven mitt to hold the potato while you slice each in half lengthwise.  Let the potatoes sit for 10 minutes.

Into a large mixing bowl, add the butter (cut into pieces).  Scoop out the potato with a spoon and add it to the bowl.  Discard the skins. Using a potato masher, break up the potatoes and incorporate the butter.  Stir in the brown sugar and add a little of the milk at a time until you have the desired consistency.  Season with salt and pepper.

Transfer the mashed sweet potatoes into a baking dish with a lid.  Add an additional pat or two of butter to the top (optional) and cover.

When you want to serve the potatoes, place the dish an oven pre-heated to 350-degrees and bake until heated through.

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