Food, Sides

Sweet Potato Bake

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Up until a few years ago, I never remember eating a sweet potato.  I also generally avoided the sweet potato casseroles that are so common here in the Southern states.  I just always assumed that I didn’t like sweet potatoes.  After all, you should avoid foods that you didn’t grow up eating, right??

Wrong.

Since trying the very sweet, sweet potato casseroles, I started to realize that it wasn’t so bad after all.  Then one day I found the 100 Days of Real Food blog and this recipe and decided to try it.  It’s a sweet potato casserole, but it doesn’t have all the sugar in it (read: it’s actually healthy for you and in fact, doesn’t have any sweetener in it except maple syrup).

After I tried this sweet potato bake, I realized that I actually love the flavor of sweet potatoes.  Now I love eating them plain with a little butter (like baked potatoes), but occasionally I like to change it up a bit and make this mashed sweet potato bake.  Even the hubby, who doesn’t really like sweet potatoes and grew up on the sugary sweet potato casserole, likes this dish.

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Sweet Potato Bake
Adapted from: 100 Days of Real Food
2 medium sweet potatoes
3 Tablespoons butter
2 teaspoons vanilla extract
1/3 cup milk
1 egg
1-2 Tablespoons maple syrup

1. Peel and cube sweet potatoes.  Boil in excess water for about 10 minutes or until tender.  Drain excess water.
2. Mash sweet potatoes using potato masher or mixer.  Add the butter, vanilla extract, milk, egg, and maple syrup to pan with the sweet potatoes.  Stir until well combined.
3. Place mixture in a small casserole dish.  Bake in a preheated oven at 350° for 20-25 minutes, or until hot and bubbly.
**Note: This recipe makes a small amount, so you would need to double or triple to feed a larger crowd.  Also, sometimes I add 3 sweet potatoes instead of 2, keeping all the other ingredients the same.

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