Sweet potato casserole has always been my family’s holiday favorite! In recent years, we have taken a step back from tons of sugar, cream, and butter and simplified the recipe to highlight the glorious sweet potato for what it is!
Casseroles can have a ton of ingredients making them an intimidating side dish to bring to the Holiday table, but this recipe is so simple to make that you may find yourself whipping it up on a regular ole weeknight!
Mix it up by hand or with a mixer.
The best way to easily puree the potatoes is in a mixer. If you don't have one and know you'll get some use out it, try the KitchenAid Mixer. Better yet, add it to your Christmas list!
Travel Well with Good Dishes.
For easy travel that is prettier than tin foil, try the CorningWare collection. I love how the lids can be the glass option or the secure plastic cover.
Sweet Potato Brulee
- 6 sweet potatoes cooked, cooled, and peeled
- ½ teaspoon cinnamon
- 1 Tablespoon butter
- 4 Tablespoons brown sugar divided
- Boil potatoes until soft, allow to cool, then peel. I like to do this in a slow cooker the day or night before I plan to make them. If using a slow cooker, turn on low for 4 hours.
- Remove from water and allow to cool slightly- maybe about 5 minutes.
- Peel them with your hands once they’ve cooled.
- Using a mixer or by hand, mash the potatoes with the 1 Tablespoon of butter, 1 teaspoon cinnamon, and 2 Tablespoons of brown sugar.
- Spoon mixture into a baking dish and top with remaining 2 Tablespoons of brown sugar.
- Broil on high heat for about 3 minutes or until the sugar is melted. *Always watch something closely when using the broiler- it burns quickly!
- You can then turn the oven off and leave them in if they need to stay warm, or serve right away!
Nutrition Information: 0.5 cups Servings: 6
Amount per serving: Calories 144; Total Fat 2.1g; Saturated Fat 1.2g; ; Total Carbohydrate 29.8g; Fiber 4g; Total Sugars 13.2g Protein 2.4g; Cholesterol 5mg, Sodium 56mg