So I first made this recipe for a thanksgiving potluck dinner and it was a big hit so I have made it a few times since then. The recipe has morphed slightly each time as a result of my laziness to actually open up the cookbook and find the recipe. Thus now it is about as simple as it gets but still delicious!
2 medium sweet potatoes
2 teaspoons demerara sugar (which is unrefined natural brown sugar but regular brown sugar would work too)
1/2 tbsp butter
2 tbsp milk
a pinch of nutmeg and a pinch of cinnamon (now I know this is an imprecise measurement but I just sprinkled a little in for a hint of flavor)
1/4 cup chopped pecans
Serves 2 (but can be easily multiplied for more servings!)
First peel, and chop the sweet potato and boil in a medium sauce pot of water for 15 minutes or until tender. Then mash the potatoes in a large bowl.
Then simmer the butter, milk, and sugar over very low heat just until the butter is melted and the sugar is dissolved. This only takes a few minutes and is even faster if you use the same pan that the potatoes were boiling in because it is already hot!
Pour the butter, milk, sugar mixture over the mashed sweet potatoes and mix together also adding the nutmeg and cinnamon. Top the potatoes with pecans. If you are making a bigger batch of this I would wait to add the pecans to the leftovers until you are ready to eat them because the pecans can loose their texture when they are mixed in.
The potatoes can be served hot or cold but I would suggest heating them especially since it has been so cold outside here in Boston!