Mashed "Candied" Sweet Potatoes

For awhile now I've been dreaming of Thanksgiving foods. Stuffing, turkey drowning in gravy, mashed potatoes with butter... and of course, candied sweet potatoes. As a reformed sweet potato hater I'm still working on loving the orange spud as much as it's cousins, Russet, Red Bliss, and Yukon Gold. To me, the sweet potato is not as delicious but I know it's healthier and blah blah blah, so I'm trying to learn to like them more.

I was really in the mood for a hearty meal with candied sweet potatoes but I couldn't bring myself to make something that unhealthy for the two of us on a random weeknight, so I decided to try to "healthify" that recipe a little bit. I still used a tad bit of brown sugar and butter but I left out the extreme quantities and skipped the marshmallows (although... it was tempting since I do have a bag...) The end result was tasty. No, it wasn't that overly sweet taste of candied sweet potatoes but it was still delicious and a side dish that I didn't have to feel too guilty about. This made a lot, I would say you could easily serve 3-4 people this amount. We had a ton leftover when I made it for the two of us!

Source: Stephanie Cooks Original

Ingredients:
2 sweet potatoes
1/4 cup milk (you can use half and half or cream if you want to make them more rich)
2 tbsp. butter
1/4 cup brown sugar (not packed)
1/8 tsp. salt

Directions:
1- Peel the potatoes. Place them in a pot and cover with water. Bring to a boil and cook until fork tender.
2- Drain and return to the pot with the milk and butter. Mash using a potato masher.
3- Return the heat to low and stir the brown sugar and salt in with a spoon. Stir well over the lowest heat for about 2-3 minutes.
4- Serve hot- sprinkle with brown sugar if desired before serving.