It has a sweet, mild flavor. So I decided to pair it with a sweet potato swirl recipe that I already had from the BH&G cookbook. The carmelized onions and the marjoram are my adds, otherwise the recipe is as is from the book, minus the blending in the blender....they use a hand mixer. But I used a blender to hide the onions from my children : )
Prep: 40 min
Bake: 15 min
Oven Temp: 350
Makes: 8 Servings
4 medium sweet potatoes, or yams (about 2 pounds) peeled and quartered
1/4 cup butter
1 to 2 tablespoons of milk
2 tablespoons of butter melted
1/8 cup finely chopped sweet onion
1 or 2 tsp of Marjoram
1. In a large pot of boiling water, cook potatoes until tender (25-30 min). While those are boiling carmelize the chopped onion in some butter, and set aside.
2. Let the potatoes cool for 10 minutes, put in a blender. Add 1/4 cup butter, season to taste with salt (and pepper if you desire). Beat in milk and eggs until combined. Add carmelized onion and puree till smooth. Add Marjoram at the end, so no blending, just use a spatula to stir it in.
3. Using a pastry bag with a large star tip, pipe potatoes into 8 mounds on a greased cookie sheet. Or spoon into 8 mounds with a spoon (I did the latter).
4. Drizzle mounds with the 2 tbsp of melted butter,and bake at 350 for 15 to 20 minutes until the tops are golden.
The whole family loved them, especially my 8 month old boy... he scarfed down 3.