Sweet potatoes are delicious without marshmallows, did you know that? Really, they are! Try these for Thanksgiving, and you won’t be disappointed! You can add more potatoes to feed more folks, just add more half and half to thin them out.
Mashed Sweet Potatoes
1 pound sweet potatoes
½ cup half and half
3 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon salt
Kosher or other coarse salt for serving
¼ cup pecans, toasted
extra brown sugar, for serving
Score each potato down the side with a sharp knife. Bake at in a baking pan at 400 degrees for 45-50 minutes covered with foil, until soft. Let potatoes cool to the touch and then remove the skin (it should just peel away). You can also microwave them for about 10 minutes or so.
In a small saucepan, bring half and half, butter, and brown sugar to a simmer. Add to potatoes as little at a time, mashing with a fork. For chunky potatoes, mash with a fork. For extra creamy mashed sweet potatoes, use an immersion blender to combine.
Top sweet potatoes with toasted pecans, Kosher salt, and a sprinkle of brown sugar. Serve hot.