Ingredients:
- 4 lbs sweet potatoes, peeled and cut into quarters
- 1 cup packed brown sugar
- 1/2 cup butter, cut up
- 1/4 cup milk
- 4 eggs, lightly beaten
- 3-4 Tbs lemon juice
- stir ins and/or toppers (see below)
Directions:
- In a dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25-30 minutes or until tender; drain and return to pan.
- Preheat oven to 350*F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3 qt. rectangular baking dish. If desired, top with one of the toppings.
- Bake, uncovered, for 30-35 minutes or until heated through. Makes 8-12 servings.
Stir-Ins: choose one if desired
- 1/2 cup peanut butter (adds creaminess)
- 2 Tbs orange peel (for tart flavor)
- 2-4 tsp red curry paste (for Indian spice)
- 4 tsp pumpkin or apple spice +1 tsp black pepper (for harvest flavor)
Toppers: choose one if desired
- Peanuts and coconut (Far-East flair)
- Bacon and Rosemary (Smoky depth)
- Onion and garlic (earthy flavor)
- Smoked almonds (salty crunch)