Mashed Sweet Potatoes Recipe
The holidays just wouldn’t be complete without this delicious but not-too-sweet side dish. A perfect match for any dinner, especially during Fall or Winter! You can make it up to two days ahead and it’s really easy too – you’ll have the best-ever homemade Thanksgiving side on your plate in no time at all
What You’ll Need
- Sweet potatoes (or yams)
- Brown sugar
- Unsalted butter
- Orange zest
- Lemon zest
- Orange juice
- Lemon juice
- Kosher Salt
How To Make Mashed Sweet Potatoes
- Preheat oven to 350 ℉.
- Bring 3 quarts of water to boil in a 6-8 quart pan.
- Add sweet potatoes, and reduce heat. Simmer until sweet potatoes are tender when pierced with a fork. (About 20 minutes.) Drain and cool.
- When cool, peel the sweet potatoes and cut them into large chunks. Mash until smooth.
- Add brown sugar, 2 tbsp of the butter, orange and lemon zest, orange and lemon juice, and salt. Use an electric mixer to beat until light and fluffy.
- Transfer the mixture into a buttered 2-2½ quart (or 8×10) baking dish.
- Bake sweet potatoes until warm and the peaks are tinged brown. (About 25 minutes.)
- Drizzle with remaining 1 tbsp melted butter. Serve.
More Sweet Potato Recipes
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Mashed Sweet Potatoes with Orange
This sweet-but-not-too-sweet side dish is the perfect compliment to a Fall or Winter dinner – especially during the holidays. It can be made up to two days ahead!
Ingredients
- 4 pounds sweet potatoes (or yams), about 8 medium sized
- ½ cup brown sugar, firmly packed
- 3 tbsp butter, melted
- 2 tsp orange zest, grated
- 2 tsp lemon zest, grated
- ¼ cup orange juice, fresh, if possible
- 2 tbsp lemon juice
- ½ tsp sea salt
Instructions
- Preheat oven to 350 ℉. [No need to pre-heat the oven if you are making the sweet potatoes ahead of time.]
- Bring 3 quarts of water to boil in a 6-8 quart pan.
- Add sweet potatoes, reduce heat. Simmer until sweet potatoes are tender when pierced with a fork. (About 20 minutes.) Drain and cool.
- When cool, peel the sweet potatoes and cut into large chunks. Mash until smooth.
- Add brown sugar, 2 tbsp of the butter, orange and lemon zest, orange and lemon juice, and salt. Use an electric mixer to beat until light and fluffy.
- Transfer mixture into a buttered 2-2½ quart (or 8×10) baking dish. [NOTE: IF MAKING AHEAD – STOP at this point. Cover and refrigerate up to 2 days.]
- Bake sweet potatoes until warm and the peaks are tinged brown. (About 25 minutes.) NOTE: If chilled, allow approximately 15 more minutes.
- Drizzle with remaining 1 tbsp melted butter. Serve.
Laura’s Tips + Notes
VEGAN ADAPTATION: Substitute vegan butter or coconut butter for conventional butter.
PALEO ADAPTATION: Substitute vegan butter or coconut butter for conventional butter. Omit sugar or substitute maple syrup to taste.
PRO TIP: Use the edge of a spoon or the back of a table knife to peel the cooked sweet potatoes.
YOUR OWN NOTES
Nutrition
Calories: 232kcalCarbohydrates: 48gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 9mgSodium: 249mgFiber: 5gSugar: 18gCalcium: 65mgIron: 1.2mg
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