Savory, Salty, Sweet & Succulent! This dish brings you every flavor pleasing to the palate. These “sweeter” potatoes also pair well with ham—luscious!

Ingredients

1 Store bought rotisserie chicken, or home-made; the chicken in my photo was brined, stuffed with lemons, rubbed with butter and seasonings and placed in a rotisserie for 1 1/2 hours.

Smashed Sweet Potatoes

3 pounds sweet potatoes; scrubbed

1/3 cup milk, half & half or cream

4 tablespoons butter

½-1 teaspoon salt

Freshly ground black pepper

Lemon zest and butter chunks, for garnish

Caramel Brown Butter Gravy

4 tablespoons butter

3 tablespoons flour

¼ cup brown sugar

½ cup half & half, heavy cream or milk

½ teaspoon salt

1/2 teaspoon ground cinnamon

Directions:

Scrub potatoes and pierce 7-8 times with knife or fork; Microwave for 7-12 minutes—depending on size. You can also bake them for 45 minutes in the oven at 400 degrees. Cool slightly and peel. Mash, with potato masher by hand, to remove most of the lumps—this method will allow for its smooth yet semi-course, slightly lumpy consistency. While mashing, add 4 tablespoons of butter in pieces. Gradually pour in milk, stirring all the while; Season with additional salt and a few grinds of black pepper to taste.

Gravy…

Melt butter on low until slightly brown. Add flour to make a roux; cook on low for 3-4 minutes. Stir in brown sugar, cinnamon, half & half and salt. Simmer until slightly thick. Place 3-4 large scoops of potatoes onto a platter with chicken. Place an indentation in each scoop of potatoes, top with gravy, butter chunks, lemon zest and fresh cracked pepper.

Makes 3-4 Hearty Servings