Mashed Sweet Potatoes
Servings 8 servings
Calories 412kcal
Ingredients
- 5 lbs sweet potatoes
- 1/2 cup salted butter cubed
- 1/3 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup maple syrup
- chopped candied pecans and fresh rosemary for garnishing
Instructions
- Preheat oven to 375°F. Wash and pat dry sweet potatoes. Pierce a few times with a knife. Place onto a baking sheet. and into the oven. Bake for 50-60 minutes or until soft when squeezed. (No need to wrap in foil.)
- Cool sweet potatoes just until their cool enough to handle. Use a sharp knife to slice through the middle. Use a tablespoon to remove the potato flesh.
- Place sweet potatoes, butter, brown sugar, cinnamon, salt and black pepper into a large bowl. Use an electric mixer to beat at medium speed, scraping the bowl often, until smooth.
- Lower the speed of the mixer and gradually beat in the maple syrup.
- Transfer to a serving dish and garnish the top with candied pecans and rosemary.
- Serve immediately.
Notes
- Maple Syrup Substitution: You can use honey in place of maple syrup.
- Heavy Cream: You can replace some of the maple syrup with heavy cream.
- Sour Cream: For a more savory flavor, use sour cream in place of maple syrup and add grated Parmesan cheese.
- Fresh Herbs: You can add fresh thyme or chives to the mix. You could also add garlic.
- Citrus: You could stir in a small amount of orange juice or orange zest for a bright fresh citrus flavor.
- Garnish Substitutions: Top these creamy potatoes with toasted walnuts, green onions, crispy bacon or Parmesan cheese.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 74g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 527mg | Potassium: 925mg | Fiber: 8g | Sugar: 32g | Vitamin A: 36554IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 2mg