By: Lindsay MacDonald
Sweet Potatoes are a holiday staple in my house and this recipe has been passed through my family for years and years and years!
The cinnamon, brown sugar and sweet potatoes complement each other so well and make for a lovely addition to the holiday table! My husband and kids can not get enough of this dish and I hope your family enjoys it as well.
Step 1: Wash your sweet potato & prick with a fork or knife (as you would a regular potato)
Step 2: Turn your oven on to 375 degrees, place sweet potato directly on rack.
(Tip: place a piece of foil on the lower rack to catch the gooey “drippings”)
Your sweet potato will need to cook according to it’s size; I used a large sweet potato and it took over an hour. You will know it is done by poking it with a knife and not feeling much resistance (similar to a regular potato).
Step 3: While your lovely sweet potato is in the oven, throw a large handful of nuts into a pan to lightly toast (this will take only a few minutes and will require a watchful eye). After the nuts have toasted remove from pan and chop. You can use the nuts like this and it will be delicious. OR you can candy the nuts by throwing a tablespoon of butter into your pan along with 2 tablespoons of brown sugar; stir over heat until bubbly and toss in nuts. Remove from heat and set aside.
Step 4: Remove sweet potato from oven and allow to cool for a few minutes. While it is hot but not scalding you want to peel the skin back with your hands. Do this over a bowl so that your sweet potato is ready for the next step!
Step 5: Using a masher, mash sweet potato along with equal parts butter & brown sugar (to taste) & a generous sprinkle of cinnamon. Once everything is incorporated I toss the nuts over the top and sprinkle again with cinnamon.