These mashed sweet potatoes were delicious! They were velvety smooth, with a rich flavor. The maple syrup really enhances the natural sweetness of the potatoes, while the pepper balances out the savory notes nicely. The perfect side dish to any fall meal!
1 pound of sweet potatoes, peeled and mashed
1 1/2 C skim milk
1 T unsalted butter
1/3 C lite maple syrup
1/2 t. kosher salt
1/2 t. ground cinnamon
1/4 t. ground black pepper
2 eggs, beaten
Preheat the oven to 350F.
Peel and quarter the sweet potatoes. Boil the potatoes for about 10-15 minutes, or until a fork can easily pierce the center of each piece of sweet potato. Drain, and set aside.
Meanwhile, bring the milk to a boil in a saucepan. Reduce to medium heat, then whisk in butter. Remove from heat.
Gradually combine the remaining ingredients to the milk, whisking constantly. In a medium mixing bowl, mash the potatoes. Gradually add the milk mix, stirring constantly. When well-combined, pour the mix into a greased casserole dish. Bake for 40 minutes, and let stand for 10 minutes before serving.
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