Ingredients
- Sweet Potatoes (Medium to Large)
- Butter
- Light Brown Sugar
Directions
- Cut the ends off of each sweet potato.
- Peel a little more than half of the skin from the potato.
- Cut the potatoes into quarters, trying to keep the pieces equal in size.
- Place the potato sections into a large stock pot and fill with water so that they are covered.
- Put the stock pot on a burner, cover, and set to high, bringing to a boil.
- Once boiling, lower the heat to a slow boil and keep the pot half covered for approximately 40 minutes, or until the potatoes are very fork tender the whole way through.
- Add the potatoes to a mixer and add 1 tablespoon of butter and 1 tablespoon of brown sugar per potato used, blending to a smooth consistency.
- For an added touch, you can place the whipped potatoes in an oven-safe casserole dish, top with marshmallows, and bake at 350°F until the marshmallows are slightly melted.
