My family insists we have these sweet potatoes every Thanksgiving. Sometimes they may even appear at Christmas time as well. They are the only sweet potatoes that I enjoy. Perhaps it is due to the brown sugar, butter, cinnamon, and nutmeg? Nevertheless, these are fabulous.
This recipe is from The Williamsburg Cookbook given to me by my father. I am quite attached to this book--lots of memories associated with the place and the recipes within its pages. If there is one recipe I am sentimental about, this is it.
King's Arms Tavern Sweet Potatoes
3 pounds sweet potatoes
3/4 cup light brown sugar, packed, divided
3 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk
Preheat the oven to 400˚ F.
Grease a 1 1/2-quart casserole.
Cook the sweet potatoes in boiling salted water until done; drain, peel, and mash them.
Stir in all of the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture into the prepared casserole and sprinkle with the remaining sugar.
Bake at 400˚ F. for 30 minutes.