Ingredients
Scale
- 4 medium sweet potatoes
- 4 tablespoons of butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (optional)
- Salt and pepper to taste
Instructions
- Wash and peel the sweet potatoes, then cut them into uniform chunks.
- Place the sweet potato chunks in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes, then drain.
- In a mixing bowl, combine the cooked sweet potatoes with butter, cinnamon, nutmeg, brown sugar, and optional pecans. Mash until smooth.
- Transfer the mixture to a baking dish, preheat the oven to 350°F (175°C), and bake for 25-30 minutes until golden brown.
Notes
- To store leftovers, keep in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Reheat thoroughly before serving to enjoy original flavors.
- Serve as a side to Thanksgiving turkey, roasted meats, collard greens, or cornbread.
- Drizzle with brown sugar or maple syrup for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg