I have a love-love relationship with sweet taters.
As in I’ve never met a sweet potato I didn’t like.
As in when people say they don’t like sweet potatoes, I’m like….”WAIT. Come again?”
As in I thought we were friends but maybe we’re not cuz that’s cray. I totally get not liking tofu and mushrooms and mustard. (I happen to adore all three.) But sweet potatoes?? You must be kidding. If you haven’t had a sweet potato baked in the oven until it’s super moist and sweet and oozing with fabulosity, you haven’t lived. HI I’M A SWEET POTATO AND I’M GONNA ROCK YOUR WORLD, YO.
So if you don’t like sweet potatoes, I’m guessing it’s because you’ve never had these sweet potatoes.
Side note: Today I got asked for the gazillionth time what ethnicity I am. I responded with the usual, “I’m nothing cool. I’m not Italian, Mexican or Persian.” According to my parents, I’m American. And Jewish. Ummmm that doesn’t help. We’re all freaking American!! Yeah, I was born in the lovely US of A as were my grandparents, but their parents were from Hungary, Romania, Poland and Russia. Case in point–nothing cool. So I have no idea why I’m so tan (which leads people to ask me if I’m foreign), but I’m starting to think it may have to do with these sweet potatoes. Screw tanning beds–eat more sweet potatoes!! Legit. I mean I’m surprised my skin isn’t orange.
You probs wanna know a little something something about this recipe before you make it. Ummm it’s freaking amazing. It’s the perfect sweet potato dish for Thanksgiving because it’s still totally sweet and creamy from the pure maple syrup and a little butter, but it’s not loaded with brown sugar and marshmallows like the standard version, which will most definitely make an appearance at my family’s table this year. Grandma’s got it covered y’all.
And I won’t even judge you if you wanna dump these babies in a pan and smother them with huge marshmallows.
As long as you make sure your serving has the crispy burnt ones…duh!Print
A healthier yet just as tasty version of the classic Thanksgiving side dish, sweetened with pure maple syrup and fresh orange juice.
- Preheat oven to 400F. Pierce sweet potatoes several times with a fork.
- Bake sweet potatoes on a baking sheet lined with parchment paper or foil for one hour.
- Set potatoes aside to cool. Once cool enough to handle, peel off the skin. Place sweet potato flesh in a large bowl.
- Add the rest of the ingredients and mash together using a fork or potato masher until smooth and creamy.