Roasted Savory Mashed Sweet Potatoes
If you want a stunningly, flavorful mashed sweet potato, it must be roasted. Roasting transforms the starches in sweet potatoes into a caramelized, almost nutty flavor and makes for a soft and fluffy interior.
- 3 pounds sweet potatoes
- 1/2 cup butter
- 1/2 cup half and half
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon fresh ground pepper
Preheat oven to 400 degrees.
Rinse and shallowly pierce all sides of the potatoes.
Place sweet potatoes on a large foil lined cookie sheet, spaced so they are not touching.
Bake for 60-90 minutes, depending on the size, until potatoes are extremely soft and the punctures are leaking a caramel like sugar.
Cool for 5-10 minutes and remove peels. The tines of a fork works well for seperating the flesh from the loose potato skins.
Place the peeled potatoes in a bowl with the butter, half and half, salt, and pepper.
Using a mixer or immersion blender, whip until creamy and well blended.
Garnish with thyme or parsley, salt flakes, cracked pepper, and/or a drizzle of melted butter if desired.
Calories: 267kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 491mg | Potassium: 592mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24540IU | Vitamin C: 4.2mg | Calcium: 70mg | Iron: 1mg