What’s your favorite way to eat sweet potatoes? Mine is sliced into wedges and sprinkled liberally with brown sugar and butter. And I mean, liberally!

But you can’t eat sweet potatoes that way all the time and so I searched around for this recipe. This way was rather nice – I think it might have a similar consistency to a sweet potato pie. It’s only missing a crust. The recipe called for sugar but I think sweet potatoes are sweet enough so I didn’t add any. It had a sort of fluffy texture, which I think might be where the “puff” comes from.

Overall, pretty good and tastes even better reheated (in an oven!) but I like the baked-wedges way much better.

Sweet Potato Puff

3 – 4 large sweet potatoes
¼ cup butter at room temperature
1/3 cup milk
2 eggs, beaten

½ cup brown sugar, packed
2 tbsp. melted butter
¼ cup flour

1- Preheat oven to 350-degrees and line baking pan with foil.

2- Place sweet potatoes inside baking pan and bake for 1 hour, turning halfway through to ensure even cooking.

3- Remove from oven and let sweet potatoes cool.

4- Mix brown sugar, melted butter and flour together.

5- When sweet potatoes are cool, peel off skin and place in large bowl. Mash.

6- Add butter and milk, mashing until smooth and butter is melted.. Add eggs and mix.

7- Pour into baking dish and sprinkle with topping.

8- Bake, uncovered, for 45 – 60 minutes or until topping is a golden brown.

Servings: 6

Puff away, sweet sweet potato puff!

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