Savory Sweet Potato Mash

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 131kcal

Author: Jazzmine Woodard

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Equipment

1 fork or knife
1 sheet pan
1 mixing bowl
1 mix and mash spatula or kitchen spoon

Ingredients

2 pounds sweet potatoes or 4 cups canned sweet potatoes
2 tablespoons olive oil plus more to garnish
1 teaspoon smoked paprika plus more to garnish
1 teaspoon ground cinnamon plus more to garnish
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
sea salt to taste
chopped fresh parsley optional garnish

Instructions

Preheat oven to 400 degrees. Use fork or knife to carefully prick sweet potatoes all over then place in oven with a sheet pan underneath and roast for 45 minutes or until the skin is wrinkled and the flesh is tender.
2 pounds sweet potatoes
Allow sweet potatoes to cool for about 10 minutes or until comfortable enough to handle then peel away this skin. Skin should remove easily as a by product of the roasting process.
Place sweet potatoes into mixing bowl then use spatula or spoon to press and mash sweet potatoes to desired consistency.
Mix in olive oil, smoked paprika, cinnamon, garlic powder, onion powder, black pepper, and sea salt until uniform. Serve with chopped parsley, another drizzle of olive oil, and sprinkles of smoked paprika and cinnamon.
2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, sea salt, chopped fresh parsley

Notes

Preparation

Make ahead mashed sweet potatoes by up to five days and store in the refrigerator. Reheat them in the microwave or on the stove top.

Visually, you'll know the sweet potatoes are well-roasted with the skin has a wrinkly, loose appearance. This is because the potatoes shrink a bit while baking (due to the moisture release I mentioned above) and pull away from the skin. This makes them very easy to peel once they've cooled a bit.

Storage

Store refrigerated in an airtight container. They'll keep in the fridge for up to one week.

Leftover mashed sweet potato lasts for up to three months in the freezer. I recommend flash freezing in ice cube trays or Souper Cubes then transferring to an airtight container for easier portioning later.

Nutrition