Mashed Sweet Potatoes

Growing up, sweet potatoes were always a part of Thanksgiving dinner--my favorite part (besides the stuffing, of course).  We'd have them baked and slathered with butter and brown sugar.  So the other night I wondered how they would taste in the form of mashed potatoes.  I added a little of this and a little of that.  They've got just a hint of sweetness, but you still feel like you're eating a vegetable, which is probably the best of both worlds.  We took them to dinner at a friend's house, and they were complimented several times.  I'd say that if you test out a recipe on friends and they like it, that's definitely success.

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Mashed Sweet Potatoes

4 lbs sweet potatoes (I used 3 extra-extra-large ones)

6 Tbsp butter

1/2 cup packed brown sugar

1/2 tsp salt

1/2 cup milk

1. Preheat your oven to 425 degrees F.  Wash the sweet potatoes, then prick the skin with a fork several times.  Place the sweet potatoes in the oven and bake for about an hour or until the potato is cooked through.

2. When the potatoes have cooled enough to handle them, remove the skins, and mash them in a large mixing bowl.  Either an electric mixer or a good old fashioned potato masher will work just fine.  Add the butter, brown sugar, and salt, and mix until thoroughly mixed.  Add the milk, and continue mixing until smooth and creamy.

3. Serve up some sweet potato goodness.  Is anyone in the mood for Thanksgiving yet?

Tip Tuesday # 13 {Crack Your Eggs on a Flat Surface}

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Did you know that when you crack your eggs on a flat surface, such as a counter top, you are far less likely to lose little eggshell pieces all over your kitchen or into your food.  And now you know.  So unless you like little eggshell pieces on your muffins, please don't crack the eggs on the side of the bowl or on some other non-flat surface.