Mashed Sweet Potatoes Recipe

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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

  1. Preheat oven to 350 ℉.
  2. Bring 3 quarts of water to boil in a 6-8 quart pan.
  3. Add sweet potatoes, and reduce heat. Simmer until sweet potatoes are tender when pierced with a fork. (About 20 minutes.) Drain and cool.
  4. When cool, peel the sweet potatoes and cut them into large chunks. Mash until smooth.
  5. 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.
  6. Transfer the mixture into a buttered 2-2½ quart (or 8×10) baking dish.  
  7. Bake sweet potatoes until warm and the peaks are tinged brown. (About 25 minutes.)  
  8. Drizzle with remaining 1 tbsp melted butter.  Serve.

More Sweet Potato Recipes

Sweet Potatoes with Orange Zest in a casserole dish by foodology geek

Mashed Sweet Potatoes with Orange

by: Laura Reigel
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!
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 232 kcal

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. 
Keyword sweet potatoes, Thanksgiving

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