When I told my husband I was making sweet potatoes for dinner, he said "Ooh the ones with the brown sugar and pecans?" to which I responded, "No, there's more than one way to make sweet potatoes, and I want to try a new recipe."
Much to my dismay, he was a little disappointed...until he tried these.
Now, I might mention that he added some of the pecans from the Praline Chicken that we ate with it, but he really liked this new recipe! I thought it was great without needing a topping...but to each his own!
Much to my dismay, he was a little disappointed...until he tried these.
Now, I might mention that he added some of the pecans from the Praline Chicken that we ate with it, but he really liked this new recipe! I thought it was great without needing a topping...but to each his own!
Total Time: 25 minutes
Yield: 4 to 6 servings
Ingredients:
Directions:
Source: Paula Deen
Yield: 4 to 6 servings
Ingredients:
- 5 medium-large sweet potatoes, peeled and chopped
- 1/2 cup butter
- 3 Tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions:
- Add sweet potatoes to a large pot, covering completely with water. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook potatoes 10-12 minutes, or until fork tender. Drain well.
- Return potatoes to the pot and add the remaining ingredients. Using a hand mixer on medium-low speed, beat until smooth. Transfer to a serving bowl and enjoy!
Source: Paula Deen
