sweet potatoes

mmmashed sweet potatoes or yams (hold the marshmallows)

Yields4 Servings

ingredients
 3 lbs sweet potatoes or garnet yams
 2 tbsp butter, cream, or whole milk
 salt + pepper, to taste

method
1

Preheat the oven to 350°F.

2

Wash the yams, prick them with a sharp knife, then place them in a foil- or parchment-lined baking dish (you don’t have to line the pan, but cleanup’s a mess if you don’t—consider yourself warned!) Cover with the ends or a second piece of foil.

3

Bake until a sharp knife passes easily through the center, approximately 45-60 minutes.

4

Remove from oven and let cool until you can handle them, then peel and place in food processor fitted with a metal blade or use a potato masher.

5

Add the butter and process or mash until smooth.

6

Season to taste with salt and pepper, and serve.

variations
7

Add a touch of spice: cayenne (start with just a little!), chili powder (my favorite is ground chipotle—again, start with just a little), smoked paprika, anise, nutmeg, cinnamon, cardamom, cumin, coriander. Make your choice based on what might complement the other dishes on the table.

8

To make this vegan, use coconut oil (or coconut butter) in place of the butter.

do ahead
9

You can store the cooled roasted yams in a tightly-covered container in the refrigerator for up to a week—although they peel best when warm, so peel them before storing!

10

Alternatively, you can put the puréed mixture into a baking dish and refrigerate, tightly covered, for up to 3 days. Bring to room temperature for at least an hour, then reheat at 350°F for approximately 30-45 minutes before serving.

related blog post
11

https://simply-healthcoaching.com/crowding-out

other
12

Want more recipes for your Thanksgiving table? Visit the shop page and get my Thanksgiving 101 meal plan, complete with recipes, shopping list, and a strategy for making the meal stress-free! Through the end of 2020, use the coupon code HOLIDAY20 to get 20% off!

© Elizabeth A. Baker, LLC. All rights reserved.
Photo by Chuk Nowak, 2016 for Fl!p Your K!tchen® (visit the shop page)

Ingredients

ingredients
 3 lbs sweet potatoes or garnet yams
 2 tbsp butter, cream, or whole milk
 salt + pepper, to taste

Directions

method
1

Preheat the oven to 350°F.

2

Wash the yams, prick them with a sharp knife, then place them in a foil- or parchment-lined baking dish (you don’t have to line the pan, but cleanup’s a mess if you don’t—consider yourself warned!) Cover with the ends or a second piece of foil.

3

Bake until a sharp knife passes easily through the center, approximately 45-60 minutes.

4

Remove from oven and let cool until you can handle them, then peel and place in food processor fitted with a metal blade or use a potato masher.

5

Add the butter and process or mash until smooth.

6

Season to taste with salt and pepper, and serve.

variations
7

Add a touch of spice: cayenne (start with just a little!), chili powder (my favorite is ground chipotle—again, start with just a little), smoked paprika, anise, nutmeg, cinnamon, cardamom, cumin, coriander. Make your choice based on what might complement the other dishes on the table.

8

To make this vegan, use coconut oil (or coconut butter) in place of the butter.

do ahead
9

You can store the cooled roasted yams in a tightly-covered container in the refrigerator for up to a week—although they peel best when warm, so peel them before storing!

10

Alternatively, you can put the puréed mixture into a baking dish and refrigerate, tightly covered, for up to 3 days. Bring to room temperature for at least an hour, then reheat at 350°F for approximately 30-45 minutes before serving.

related blog post
11

https://simply-healthcoaching.com/crowding-out

other
12

Want more recipes for your Thanksgiving table? Visit the shop page and get my Thanksgiving 101 meal plan, complete with recipes, shopping list, and a strategy for making the meal stress-free! Through the end of 2020, use the coupon code HOLIDAY20 to get 20% off!

© Elizabeth A. Baker, LLC. All rights reserved.
Photo by Chuk Nowak, 2016 for Fl!p Your K!tchen® (visit the shop page)

mmmashed sweet potatoes or yams (hold the marshmallows)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.