Wednesday, November 21, 2012

Sweet Potatoes

(Part of my Thanksgiving Dinner for 12 for under $50)

I fixed them very simply. I roasted them in their skins at 475 until they were soft, about half an hour or so. (Roasting them at the high temperature caramelizes them and makes them extra sweet.) I let them cool a bit, then peeled them. (The skin comes right off when they’re done.) I put them in a big bowl, added about a fourth of a cup of butter, and whipped them until they were smooth. No sugar or sweetener or marshmallows needed.

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