This cozy sweet potato side dish is a refined take on a holiday favorite—less sweet but just as comforting. Mashed with butter, cream, and our Molasses Cookie Sugar, the potatoes are silky smooth with a hint of warm spice. Just before serving, a sprinkle of spiced sugar melts into a crackling brûlée crust, adding an irresistible caramelized crunch. Make ahead for easy entertaining, then finish under the broiler for a festive touch.
Our version of a holiday classic that’s less sweet and more sophisticated while still being as cozy as can be. We lightly sweeten the potatoes with Molasses Cookie Sugar, and just before serving, top them with more to create a spice-filled crackling brulée crust.
Ingredients
For the sweet potatoes
2½ - 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
Make the sweet potatoes Put potato pieces into a medium pot and cover with water; add 1 teaspoon of the salt. Set the pan over medium-high heat and bring to a boil, then reduce the heat and simmer until sweet potatoes are soft and easily pierced with a fork.
Drain sweet potatoes and return them to the pot. Add the milk or cream, butter, remaining teaspoon of salt, and the Molasses Cookie Sugar. Use a masher or handheld mixer to mash or purée the sweet potatoes until smooth. Taste and add more sea salt or molasses sugar as needed.
Add the topping Preheat the broiler with an oven rack set 6 inches from the heating element. Transfer the mashed sweet potatoes to a 8”x8” or 9”x9” baking dish and smooth the top. Sprinkle 2 tablespoons of Molasses Cookie Sugar on top of the potatoes. Broil until the sugar melts and caramelizes, 2-3 minutes. Watch carefully to avoid burning the sugar.
Remove the dish from the oven and sprinkle on the chopped pecans. Serve warm.
Recipe Note
You can cook and mash the sweet potatoes up to a day in advance, then reheat them in a 350° F oven for 20 minutes. Just before serving add the topping and broil as described below. This recipe easily doubles for a 9” x 13” pan or casserole dish.
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