This recipe again is a fan favourite at my house. It does not matter if it is around Thanksgiving or if we have sweet potatoes in the house, this is probably what will be made. The mash is creamy, light, and sweet that pairs well with many dishes as it is a versatile side.
Food is like music or photos as it captures a memory and every time you eat it, that memory comes up. When I think about this dish or eat it, I think about one time in particular. My family and I spent one Thanksgiving in the hospital. My cousin- who this recipe is dedicated to, got into an accident and we wanted to keep our family traditions going even though it was a difficult time for all of us. Very different from any other year we packed up an entire Thanksgiving meal and brought it to the hospital to eat there. The request that came from my cousin was that there needed to be sweet potato mash. It was one of the only things that she requested and I can confirm that she asked for seconds. B, this one is for you.
Ingredients:
3 lbs sweet potatoes, (about 4)
1 Tbsp Becel margarine
3 Tbsp pure maple syrup
1 pinch ground nutmeg
Directions:
Preheat oven to 400°F.
Pierce potatoes with fork. Arrange potatoes on a baking sheet. Bake until potatoes are tender, about 60 minutes.
Reduce oven to 375°F. Let sweet potatoes cool slightly. Slice in half lengthwise; scoop out pulp into medium bowl. Mash pulp with margarine until desired consistency. Stir in maple syrup and nutmeg.
Spoon into lightly greased casserole dish. Bake covered until heated through, about 20 minutes.
Serves: 4
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