Sweet Potatoes smothered with melty marshmallows have become a staple at Thanksgiving feasts all over the country. Well, I am here the give you a healthier (but still tasty) alternative. Sweet potatoes (as their name implies) are already quite sweet, so I like to simply highlight their sweetness with a pinch of salt and a little cinnamon. Yum. So dish up this easy and healthy side dish this Thanksgiving or Christmas (or any time, really).
Cinnamon Sweet Potatoes
Serves: 6 | Prep Time: 1.5-2 hours | Total Time: 2.5 hours
3 lbs sweet potatoes (about 4-5 medium-size sweet potatoes)
1/8 tsp salt
2-3 tsp butter
1/2 tsp cinnamon + some for sprinkling
(Optional) 1/4 cup finely chopped pecans
Prep sweet potatoes by washing them, piercing them with a knife, and baking them at 400° until soft in the center. For medium-size sweet potatoes, this will usually take an hour and a half to 2 hours. A good indicator I normally look for is "juice" or "sugar" leaking out of the piercings and looking like little black bubbles. You can do this the day before to save some time and oven space. I usually cook them the day of.
Once they've cooled enough (or the next day, if you prefer to wait) that you won't scald yourself, simply pull the skin off
Once the skins are removed, use a potato masher to smash the sweet potatoes until smooth. You could also use a food processor, if you want.
If the sweet potatoes are still warm, stir in butter, salt, and cinnamon. If you pre-cooked them, warm them up until warm enough that it will melt the butter first. After everything is mixed together sprinkle with finely chopped pecans (if desired), then return the sweet potatoes to the oven at 350° for 10-15 minutes or until they're hot.
Add a final sprinkle of cinnamon as a garnish, and serve hot.