It kinda feels like cheating to write a whole post for this recipe, but, then I remember how awesome these mashed sweet potatoes are.
This recipe is quite easy. I started making these about 5 years ago and I get requests for them all the time. Every so often, I get the urge to toy with this recipe and add some orange zest, chopped pecans, nutmeg or cinnamon, but I just can’t do it because, well, the world might end it’s just too good the way it is. For those brave souls out there, if you feel like trying it, you could add some orange zest, lemon juice, cinnamon, allspice, or nutmeg and let me know how it turns out for you.
What you need: fresh sweet potatoes (or yams), some brown sugar and some butter. I told you: easy.
Note: Forgive me, but I tend to get “sweet potatoes” confused with “yams.” For clarity, I make this meal with the one that has darker reddish-orange skin and deep orange flesh.
Plus, they add a nice color and texture to a plate.
Mashed Sweet Potatoes
Makes 4 servings
2 medium-sized sweet potatoes, skin on, diced into 2-inch pieces
2 tbsp. brown sugar
2 tbsp. unsalted butter
Steam the sweet potatoes until very tender, approximately 15-20 minutes. Once tender, transfer to food processor and puree. Once pureed, add butter and brown sugar and mix well.
If you’d like, you could also roast the sweet potatoes in the oven. For this, preheat oven to 450°F. Arrange potato cubes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Place in oven and roast until tender and slightly browned and tender, about 35-40 minutes. Once tender, transfer to food processor and puree. Once pureed, add butter and brown sugar and mix well.