Mashed sweet potatoes with brown sugar

Boil sweet potatoes
- Place peeled, cubed sweet potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil.
- Cook 15–20 minutes, until fork-tender. Drain well.
Mash
- Return sweet potatoes to the pot. Add butter, brown sugar, cinnamon, nutmeg, and salt. Mash until smooth.
Cream it up
- Stir in cream (or milk) and vanilla until creamy and well combined. Adjust sweetness to taste.
Serve
- Transfer to a serving bowl. Garnish with extra butter, a sprinkle of cinnamon, or even toasted pecans for crunch.

Marshmallow Topping: Spread in a baking dish, top with mini marshmallows, and broil until golden.
Pecan Streusel: Mix brown sugar, flour, pecans, and butter; sprinkle on top and bake for a crunchy topping.
Savory Twist: Reduce brown sugar to 2 tbsp, add black pepper and a touch of cayenne for a sweet-spicy kick.

Would you like me to also give you a candied mashed sweet potato casserole version (oven-baked with a caramelized brown sugar topping)?