Prep 15 mins
Cook 20 mins
Sweet potatoes have always been one of my favorite root veggies. My family has always eaten them sweet. Candied, caramel, brown sugar, baked with butter and cinnamon...dessert recipes by the ton. I know a lot of different ways to eat them are out there, but this is another one of my favorite ways. I didn't know that it was called "chantilly" until my gourmet class.
- Mash the sweet potatoes until creamy. Add the butter and granulated sugar to taste; mix well.
- Add the milk gradually and beat until smooth and fluffy. Spoon into a greased baking dish. Spread the whipped cream over the potatoes. Sift the brown sugar over the cream.
- Bake at 375 degrees for 20-25 minutes until bubbly.
First of all,I really hate to give a recipe such a low rating.I followed the recipe as written,whipping the cream until stiff peaks were formed,poured over the sweet potatoes and baked for 25 minutes.Removed from the oven, it was very watery.I let set for about 10 minutes and it was still just so watery there was no possible way that we could eat it. I'm sorry :( I won't make this again.
I used fresh sweet potatoes that a cooked till tender and mashed without sugar adding a touch of cinnamon and minced candied ginger. Topped with 1 cup whipped cream and a 1/4 cup brown sugar. Sinfully rich and yummy.
Absolutely FABULOUS. I microwaved 4 sweet potatoes instead of using canned. I think I had about twice as much as I needed but I used 3/4c milk & it was fabulous. I only added 1TB granulated sugar because I don't like it too sweet; I could easily have omitted that sugar altogether & not hurt the recipe at all. I tried cutting back on the whipped cream - no, I needed all 1 1/2c whipped to cover the 11x7 pan of sweet potatoes. I *did* only use 2TB (not 1/4c) brown sugar on the top & it was nicely coated. Devoured by all....thank you, Redneck!