This recipe is a single serving on any regular day, however on a holiday it could feed two since there are so many other dishes to try!
Ingredients
1 large sweet potato, scrubbed clean and dried
2 Tablespoons unsalted butter, divided
3 Tablespoons half and half or milk
2 teaspoons brown sugar
1/4 cup pecans or walnuts
Preheat oven to 350.
Wrap cleaned sweet potato in foil. Make a tray out of another piece of foil and place the wrapped potato on this. (This is to protect your oven against the juices dripping and making a smelly mess.) Place in the oven and bake for two hours. It's done when it is soft enough to squeeze.
Remove from oven and from foil. Leave the oven on! Either peel the skin off of the potato or scoop out the insides, whichever happens to be easier at the time. Place the potato pulp in a mixing bowl.
In mixing bowl, add one Tablespoon of the butter and the half and half or milk to the potato pulp. Beat with a mixer on medium speed until well mixed and smooth. Add more half and half/milk if necessary (this all depends on the size potato you are using). Add more butter if you like your potatoes more buttery.
Spray a small baking dish (I use a loaf pan) with butter flavor baking spray. Spread the potato mixture in the dish. Sprinkle the brown sugar and nuts evenly over the top of the potato mixture. Cut the remaining Tablespoon of butter into small pieces and scatter over the top of the nuts/brown sugar mixture.
Place in oven until the butter is melted. Remove and serve hot. Enjoy!!
**If making this for a crowd, I would make four times this recipe and use an 8X8-inch baking dish.
