In my family sweet potatoes are an integral part of our Thanksgiving spread. While some prefer regular mashed potatoes, their sweet cousins have always been the potato of choice at our house. There are a number of different preparations for them. I like this one because it’s sweet, but not overwhelmingly so. Don’t get me wrong, sometimes sweet potatoes with marshmallows hit the spot, but with such a rich meal these potatoes bring the sweetness without going overboard.
Grandma Grace’s Sweet Potatoes – 1 Knife
Ingredients:
- 3 cups sweet potatoes (about three medium-large potatoes)
- ½ cup sugar
- 2 eggs
- ¼ cup butter
- ½ cup milk
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup brown sugar
- 1/3 cup flour
- 1 cup chopped walnuts (optional)
- 1/3 cup butter
Prep:
- Peel the potatoes and chop them into ½ inch cubes.
- Place potatoes in a large pot and add water so that they are covered.
- Cook the potatoes over high heat until they can be pierced with a fork. Once the water comes to a rolling boil stir occasionally and check on the potatoes every few minutes.
- Once the potatoes are cooked strain them in a colander.
- Melt ¼ cup of butter by putting it in a microwave safe bowl and cooking for 30-45 seconds depending on the strength of the microwave. Set aside.
- Break the eggs in a small bowl and beat with a fork. Set aside.
- Preheat the oven to 350° Fahrenheit.
Cook:
- Pour the potatoes into a large bowl and mash them.
- Add to the bowl the sugar, eggs, ¼ cup of melted butter, milk, vanilla extract and salt.
- Stir well so that all of the ingredients are well mixed.
- Pour the mixture into a 1½ quart baking dish.
- In a small bowl mix together the brown sugar, flour and walnuts.
- Melt the 1/3 cup of butter in the microwave for about 30 seconds.
- Add the melted butter to the brown sugar and flour mixture and stir until completely integrated.
- Using a spoon or hands spread the brown sugar mixture evenly over the top of the potatoes.
- Bake in the oven for 35 minutes.
- Serve in the baking dish and enjoy!