Sweet potatoes and autumn dinners seem to go hand-in-hand.
Instead of our typical baked sweet potatoes, I decided to try mashed sweet potatoes this weekend. Not only was it a delicious accompaniment to our at-home date-night dinner of spiced filet mignon with blue cheese butter (total cost of dinner was $25 - much more affordable than going out and having to get a sitter), but the kids loved the potatoes the next day. For theirs, I eliminated the cayenne and nuts.
The potatoes would also be delicious alongside a simple herbed chicken breast.
Follow the link below to get the recipe.
Mashed sweet potatoes
Prep time: 10 minutes
Cook time: 10 to 15 minutes
2 large sweet potatoes (orange flesh), skinned and cut into big rounds
1 tablespoon cream cheese (can use regular or light)
1 tablespoon maple syrup
1 tablespoon light brown sugar
Salt to taste
Pinch cayenne (optional)
Glazed pecans (optional)
Fill a large saucepot with water to about half-way and set over high heat. Bring to a boil and add the sweet potatoes. Boil potatoes until fork tender, about 10 to 15 minutes. Be careful not to overboil, as they will get mushy. Remove potatoes from water; place in thebowl of an electric mixer fitted with the paddle attachment.