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Mashed Sweet Potatoes
This easy recipe for mashed sweet potatoes makes a perfect side dish for Thanksgiving or Christmas, but it’s simple enough to make for any weeknight dinner.
👥 10 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 15 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●microwave
📝 Preparation Steps
1
Place rack in lower third of oven and preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil.
2
Prick 6 lb. sweet potatoes (about 12) two times each with a fork and transfer to prepared baking sheet. Cook sweet potatoes in the oven until very tender, about ⏱️ 1 hour. Remove and cool slightly.
. sweet potatoes (about 12)6 lb
3
Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in ½ cup (1 stick) unsalted butter, melted, ½ cup heavy cream or half-and-half, warmed, 2 Tbsp. pure maple syrup, 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Keep warm. Do ahead: Mashed sweet potatoes can be made 2 days ahead and chilled in an airtight container. Reheat in a 350° oven or a microwave.
. pure maple syrup2 Tbsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt1 tsp
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