I love sweet potatoes. I understand why most people cook almost to a “dessert-level” because of its sweetness. When I was a kid, I used to have these fried then covered in caramelized sugar. Man, that memory gives me a toothache. Nowadays, I prefer to have my sweet potatoes as a savory dish. I am cooking this with Parmesan because I love cheese.

Stab a fork through 4 sweet potatoes. I must say, this is the only hard part in making this dish. Everything else is easy breezy. Wrap in wet paper towels and nuke for 15 minutes. Once done, scoop up the meat and add 2 T of butter, cut into small cubes.

Add 2T of maple syrup (the good kind, not the one meant for pancakes) 1/2 cup milk and 1 tsp cinnamon. Puree in blender until well mixed.

For the topping:

In an 8 by 11 pan, put the sweet potato mixture then top with the mixed topping.