Mashed Roasted Sweet Potato

Mashed Roasted Sweet Potato

Roasting sweet potatoes first delivers a deeper, caramelized mash than boiling ever can.

Total 1 hr 15 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Whole sweet potatoes are roasted until their edges caramelize and flesh turns tender, then mashed with butter and a touch of warm spice. The roasting step concentrates natural sugars for a richer flavor than the traditional boil-and-mash method, making this a fitting side for weeknight dinners or holiday tables.

Ingredients

  • 4 medium sweet potatoes
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup whole milk, warmed
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey

Method

  1. Preheat the oven to 425°F. Line a baking sheet with foil or parchment.

  2. Scrub the sweet potatoes and pierce each several times with a fork. Place on the baking sheet.

  3. Roast until a knife slides easily into the center and the skins are caramelized and slightly collapsed, 55 to 65 minutes.

  4. Let the sweet potatoes cool for 10 minutes, then slice them open and scoop the flesh into a large bowl, discarding the skins.

  5. Add the softened butter to the warm sweet potato flesh and mash with a potato masher or fork until mostly smooth.

  6. Stir in the warm milk, cinnamon, nutmeg, salt, pepper, and honey, mashing until the texture is smooth and creamy.

  7. Taste and adjust salt and sweetness as needed, then transfer to a serving dish.

Rate this recipe

★ 4.2 (1)

Mashed Roasted Sweet Potato

Whole sweet potatoes are roasted until their edges caramelize and flesh turns tender, then mashed with butter and a touch of warm spice. The roasting step concentrates natural sugars for a richer flavor than the traditional boil-and-mash method, making this a fitting side for weeknight dinners or holiday tables.

1 hr 15 min 4 servings 210 cal

Ingredients

  • 4 medium sweet potatoes
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup whole milk, warmed
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey

Method

  1. 1

    Preheat the oven to 425°F. Line a baking sheet with foil or parchment.

  2. 2

    Scrub the sweet potatoes and pierce each several times with a fork. Place on the baking sheet.

  3. 3

    Roast until a knife slides easily into the center and the skins are caramelized and slightly collapsed, 55 to 65 minutes.

  4. 4

    Let the sweet potatoes cool for 10 minutes, then slice them open and scoop the flesh into a large bowl, discarding the skins.

  5. 5

    Add the softened butter to the warm sweet potato flesh and mash with a potato masher or fork until mostly smooth.

  6. 6

    Stir in the warm milk, cinnamon, nutmeg, salt, pepper, and honey, mashing until the texture is smooth and creamy.

  7. 7

    Taste and adjust salt and sweetness as needed, then transfer to a serving dish.