I like these better than sweet potato casserole. Inspiration came from childhood memories and the most wonderful sweet potato fries at a restaurant down in Gulf Shores, Al.
4 large sweet potatoes peeled and diced
2 tbs sucanat (dehydrated cane juice)
1-2 tbs cinnamon (to taste)
1/2 tbs vanilla extract
Boil or steam the potatoes with a light sprinkling of salt until tender; drain; and mash. Mix in remaining ingredients until potatoes are smooth and uniformly seasoned. Yields approx 15 small (Thanksgiving when the table is overflowing) or 8 ample (main dish and two sides) servings.
The secret ingredient is the vanilla. It makes all the difference. Despite the small amount of added sugar the end result is very sweet so adjust the proportions as needed.