A holiday classic that's easy to make and delicious year-round. You can boil the sweet potatoes if you wish, but baking them really brings out their flavor and gives them a caramel-like sweetness!
Here are some comments from the Kid Kritics Taste Test, "At first I liked it pretty good, then very good so much my tongue was excited! ... Felt like my stomach was filled with joy! ... If I was made of it, I would eat myself! ... Tastes so good. My belly loved it - oh, so good!"
350 degrees fahrenheit
Baking dish, parchment paper, saucepan, electric mixer
About 10 minutes
About 1 hour for baking
4-6, depending on ages
4 small sweet potatoes, rinsed and scrubbedPlace in parchment-lined baking dish and bake at 350 degrees for 1 hour or until you can easily poke with fork. Remove from oven and cut in half lengthwise. Allow to cool enough to handle. Scoop out the flesh and place in saucepan.
1 Tbs. Salted Butter (by Cabot Creamery)Add to sweet potatoes and allow to melt. If needed, turn on burner to low heat.
1 tsp. Maple Syrup (by Shady Maple Farms)
1/4 tsp. pumpkin pie spice
Dash sea saltAdd to saucepan. Using electric mixer, beat at medium speed until smooth. Serve warm.
Add 1-2 Tbs. milk, if needed. Use ginger or cinnamon instead of pumpkin pie spice.