I have always loved sweet potatoes.
Their bright color.
Their tasty flavor.
The fact that my sister hated them.
Despite my sweet tooth, I never developed an appetite for the traditional marshmallow-and-honey platter which would grace the Thanksgiving day table. I like to keep things simple and allow the natural sweetness to be the major flavoring. If anything, I will occasionally push sweet potatoes into the realm of the savory, with rosemary or Parmesan cheese.
This time, all they have is a little butter and milk to make them more mashable and a quick bake in the oven to get some crispy tips. I cheated and microwaved the sweet potatoes. You, of course, can bake the potatoes if you wish or use leftover potatoes.
I find sweet potatoes a good way to brighten up a plate and fill out a meal. It works especially nicely when you are having leftovers and might be a little short. Potatoes of all kinds make a meal stretch further.
Twice-Baked Sweet Potatoes
Adapted from Betty Crocker Cookbook
1/2 c milk (I used skim)4 tbsp butter
1 tsp salt
Begin by washing and pricking the sweet potatoes. Baking the potatoes can be done in either the oven or the microwave.
To bake in the oven, place the sweet potatoes on a baking sheet and roast at 375°F for 30 minutes. Rotate and roast an additional 30 minutes.
Otherwise, place the sweet potatoes on a plate and microwave 5 minutes. When ready, sweet potatoes will be tender.
Cut the sweet potatoes in half. Scoop the insides out into a bowl. Be careful not rip through the skin. Mash the sweet potatoes with milk, butter, and salt until no lumps remain.
Increase oven to 400°F.
Bake 20 minutes or until sweet potatoes have crispy bits along the top.