Celebration Sweet Potatoes with Molasses Sugar
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Category
Holiday Sides
Cuisine
American
Author:
Curio Kitchen
Servings
6-8 as a side
Prep Time
15 minutes
Cook Time
15-20 minutes
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 Sofra Molasses Cookie Sugar, and just before serving, top them with more to create a spice-filled crackling brulée crust.
Notes: 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.
Ingredients
For the sweet potatoes:
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2½ - 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
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6 tablespoons milk or heavy cream
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2 tablespoons butter
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2 teaspoons sea salt
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2 teaspoons Sofra Molasses Cookie Sugar
For the topping:
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2 tablespoons Sofra Molasses Cookie Sugar
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½ cup salted pecans, roughly chopped
Directions
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 Sofra 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 an 8”x8” or 9”x9” baking dish and smooth the top. Sprinkle 2 tablespoons of Sofra 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.
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