The earthiness of sweet potatoes, with their subtly sweet flavor, comes to life with warm spices of nutmeg and cinnamon baked into a fluffy dish that’s vibrant with color. It’s the perfect side dish for any holiday table!
Once upon a time we revisited our Thanksgiving menu and wondered if we needed to trim back on the sides. The potatoes came up for review. But how can you possibly have Thanksgiving without sweet potatoes, well that’s just crazy. I do have a couple of rules when it comes to sweet potatoes. First, marshmallows should be nowhere near this naturally sweet vegetable. I know, I get it – many people fervently believe they must have marshmallows on top for them to earn a place on the Thanksgiving table. But with so many “sweet” things on the dessert table, dialing this dish back a bit gives the sweet potatoes the stage the deserve.
Secondly, sweet potatoes should not be poured out of a can. Fresh sweet potatoes are so easy to prepare and the taste far exceeds your expectations. This is a recipe I’ve used for years. Sometimes known as a Sweet Potato Puff or Sweet Potato Pudding, I’ve found similar recipes in two vintage cookbooks, one belonging to my Grandmother published in 1938 and another given to me by Emily that was published in 1946.
The dish starts with sweet potatoes, cooked until tender then mixed with freshly grated nutmeg and a bit of cinnamon along with a blend of sugars all to enhance their natural flavor. Mix in some butter, a whole egg plus some half and half for an extra touch of richness.
This is a dish you can prep a day or two ahead of time, refrigerate, then bake it when you’re ready, making your schedule a little less crazy.
These are the sweet potatoes you’ll want on your holiday table!
Sweet Potato Sham
4 to 4-½ pounds fresh sweet potatoes
¼ cup butter, melted
½ cup dark brown sugar
½ cup sugar
1 extra-large egg
½ cup half and half
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
3 tablespoons plus 1 to ½ teaspoons kosher salt, divided
¼ teaspoon freshly cracked black pepper, or to taste
Rinse and scrub the sweet potatoes. Place them in a large stockpot or Dutch oven, cover with cold water and 3 tablespoons of the kosher salt. Cook over medium heat until the potatoes are very tender, about 45 to 50 minutes. Cooking time will vary depending on the size of the potatoes.
Remove the potatoes and set aside until they are cool. When they are cool enough to handle remove the skins and place the peeled potatoes in a large mixing bowl.
While the potatoes are cooling, whisk together both the sugars along with the nutmeg and cinnamon. In a separate bowl, whisk the egg with the half and half, until they are well blended.
Beat the potatoes, starting on low speed, raising to medium, beating until they are fairly smooth. Add the melted butter along with the egg and half and half. Mix in on medium speed until well blended.
Add the sugar and spice mixture and the black pepper. Check for seasoning and the remaining 1 teaspoon kosher salt, starting with ½ teaspoon as needed to taste. (Check the flavors of the sweet potatoes before adding all the salt. The potatoes will be somewhat seasoned from the salted cooking water.)
Scoop the sweet potatoes into a baking dish that has been lightly sprayed with a cooking spray. (I use an oval dish that measures 12-¼ ” x 8-¾ ” x 2″ deep.)
Bake the dish at 350-degrees for 35 to 40 minutes or until the sweet potatoes are heated throughout and the top is starting to deepen in color. Cooking will vary depending on the moisture in your potatoes.
Serves 8.
You can prep the Sweet Potato Sham a day or two ahead, refrigerate until ready to bake. Allow the dish time to come to room temperature, about 30 to 40 minutes before baking. If the dish is still cold to the touch, set it on a baking sheet to prevent it from cracking or breaking.
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Sweet Potato Sham
Equipment
- Stockpot
- Electric mixer
- Baking dish, approximately 12-¼ " x 8-¾ " x 2" deep
Ingredients
- 4 to 4-½ pounds fresh sweet potatoes
- ¼ cup butter, melted
- ½ cup dark brown sugar
- ½ cup sugar
- 1 extra-large egg
- ½ cup half and half
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- 3 tablespoons plus 1 to ½ teaspoons kosher salt, divided
- ¼ teaspoon freshly cracked black pepper, or to taste
Instructions
- Rinse and scrub the sweet potatoes. Place them in a large stockpot, cover with cold water and 3 tablespoons of the kosher salt. Cook over medium heat until the potatoes are very tender, about 45 to 50 minutes. Cooking time will vary depending on the size of the potatoes.
- Remove the potatoes and set aside until they are cool. When they are cool enough to handle remove the skins and place the peeled potatoes in a large mixing bowl.
- While the potatoes are cooling, whisk together both the sugars along with the nutmeg and cinnamon. In a separate bowl, whisk the egg with the half and half, until they are well blended.
- Beat the potatoes, starting on low speed, raising to medium, beating until they are fairly smooth. Add the melted butter along with the egg and half and half. Mix in on medium speed until well blended.
- Add the sugar and spice mixture and the black pepper. Check for seasoning and the remaining 1 teaspoon kosher salt, starting with ½ teaspoon as needed to taste. (Check the flavors of the sweet potatoes before adding all the salt. The potatoes will be somewhat seasoned from the salted cooking water.)
- Scoop the sweet potatoes into a baking dish that has been lightly sprayed with a cooking spray. (I use an oval dish that measures 12-¼ " x 8-¾ " x 2" deep.)
- Bake the dish at 350-degrees for 35 to 40 minutes or until the sweet potatoes are heated throughout and the top is starting to deepen in color.Cooking will vary depending on the moisture in your potatoes.
