Mashed Sweet Potatoes

When I started this blog my goal was to submit at least one entry per week.  I am sorry I am a little behind this week.  Here's why ... my almost 3 year old daughter who willingly used to take a long afternoon nap, sometimes 3+ hours, decided last week that she no longer needs to nap.  So you see, the time I used to have to cook and blog has diminished. I would have been a little more understandable about this nap issue if the 3 hour nap slowly went to 2 hours than 1 than none but we somehow pushed a fast forward button and jumped right to none = one sad mama missing her self-time in the afternoons.

Okay, I'm done venting.  Here's a yummy mashed sweet potato recipe that you can use as a side dish to compliment an entree this fall/winter season.  Outback Steakhouse used to have this on their menu and without warning, like my daughter's naps, took it off their menu leaving the customers who liked this side dish in pure disappointment. Well guess what Outback??...we can make the mashed sweet potatoes at home.    I mentioned in one of my earlier blogs that sweet potatoes don't need to have anything added to them and that is true but every once in awhile it is fun to add some unhealthy stuff and push them over the edge in the culinary world to make them even tastier and wow your dinner guests.  These are so tasty that I even enjoy the leftovers cold.  The taste sort of reminds me of pumpkin pie and I have to admit I ate a spoonful right before I snapped the photo!!  These would be a great addition to your Thanksgiving menu.  Enjoy!

INGREDIENTS
4 medium sweet potatoes
1/3 cup brown sugar
4 tablespoons butter
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

TOPPING
1 tablespoon butter
6 tablespoons pecans, chopped
1/4 cup oatmeal (not instant)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

DIRECTIONS
1.  Bake sweet potatoes in your microwave or conventional oven until soft.  I like to use the "baked potato" button on the microwave.

2.  Slice the baked potatoes in half and scoop out the filling into a large mixing bowl. Discard skins.

3.  Add butter, brown sugar, cinnamon & nutmeg to the potatoes and mash using an electric mixer until smooth.

4.  To make the topping melt the butter in a small saute pan.  Add pecans & oats and stir over low/medium heat for 5 minutes or until the mixture is hot (do not allow to brown).

5.  Remove from heat and mix in the brown sugar & cinnamon.

6.  When ready to serve reheat the potatoes in a saucepan or microwave until hot.  Top with the oat/pecan topping.

Makes about 6 servings depending on the size of the potatoes and it can be made ahead of time.

Recipe adapted from Food.com