Thursday, November 20, 2003

A day ahead: Cook and mash sweet potatoes, transfer to buttered casserole, add toppings, cover and refrigerate.

• 4 or 5 large sweet potatoes (4 1/2 to 5 pounds), peeled and cut in 1-inch chunks
  
• Salt and freshly ground black pepper
  
• 4 tablespoons butter
  
• 1/4 cup packed brown sugar, divided
  
• 1/4 teaspoon ground cinnamon

Put sweet potatoes in large pot or Dutch oven. Add cold water to just cover. Add big pinch of salt, cover and bring to boil over high heat. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in colander and return to cooking pot.

Meanwhile, butter 9-by-9-inch glass baking dish or casserole.

Whip potatoes with hand-held electric mixer or mash with potato masher until smooth. Beat in 2 tablespoons butter, 2 tablespoons brown sugar and cinnamon. Season to taste with salt and pepper. Spread in buttered dish. Dot with remaining 2 tablespoons butter and sprinkle with remaining 2 tablespoons brown sugar. Grind a little pepper over the top. Cover with foil. If serving soon, bake as directed below. If serving later, refrigerate for up to one day.

To serve: Preheat oven to 375 degrees. Bake, covered, until potatoes are heated through and butter and sugar have melted, about 25 minutes if potatoes were hot, about 45 minutes if cold. Serve.

Makes 8 to 10 servings.

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