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

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

Mashed Sweet Potatoes with Orange

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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!

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine American

Servings 10

Calories 232 kcal

Ingredients

 

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• ▢ 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

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Nutrition

Calories: 232kcalCarbohydrates: 48gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 9mgSodium: 249mgFiber: 5gSugar: 18gCalcium: 65mgIron: 1.2mg

Keyword sweet potatoes, Thanksgiving

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