Silky Sweet Potato Mash
A deceptively simple and ultra creamy side for your Thanksgiving spread.
Servings: 8 people
- 8-10 potatoes medium sweet potatoes, washed and scrubbed
- ⅛ tsp salt
- ½ tsp vanilla
- 3-4 tbsp butter or preferred oil add additional as desired, for a thinner consistency
Glazed Walnuts, Optional
- ¼ cup chopped walnuts
- 1 tbsp maple syrup
- ⅛ tsp ground cinnamon
- 1 pinch salt
Preheat oven to 375 degrees.
Using a knife, carefully poke holes in each potato. Roast potatoes for 50-60 minutes, flipping halfway through. Potatoes are done when tender and skin is beginning to wrinkle.
Let potatoes cool slightly before peeling skin off. Add potatoes to a blender along with salt, vanilla, and butter. Blend until completely smooth.
For an extra luscious touch, blend in a few heaping tbsp of mascarpone or cream cheese.
Heat a small saucepan on low. Add nuts, syrup, and salt and sauté for 1-2 minutes, stirring frequently.
Add cinnamon and remove from heat. Let cool in a single layer on parchment paper.