Mashed Sweet Potatoes can be lackluster but can also be mind bogglingly good. My sweet potato mash uses two ingredients and one (not-so) unique cooking method for the best whipped mashed potatoes!
This Mashed Sweet Potatoes recipe uses baked sweet potatoes with natural sugars, bay leaf infused cream and a spike of orange juice for the best sweet potato mash ever!
I’m so tired of ho-hum mashed potatoes, especially sweet potatoes recipes. Everyone does them with brown sugar, marshmallows and more. And that is good and all, but I’m flipping the script!
Most people boil their potatoes before mashing with loads of butter, sour cream and milk. And for sweet potatoes, they add brown sugar and molasses.
Instead, I bake mine to naturally caramelize those sugars and really capitalize on the sweet potato taste. Not to say I don’t add a little brown sugar for the molassed touch.
It also uses a bay leaf infused half and half or cream for mild aromatics and zingy flavor. I am a fiend for butter, so I still add a pad when serving.
This mashed sweet potato recipe was originally made with chorizo and had a smoky and spicy flavor. While I still like it with chorizo and red pepper flakes, this version of whipped sweet potatoes is a little more vestile and traditional, making it the ideal holiday side dish.
Did you know how many sweet potato benefits there are? Well they come packed with benefits that could help everyone!
They are a great source of fiber, as well as providing iron, calcium, selenium and come packed with vitamin B and C. They could even be a way to help regulate blood sugar in type 2 diabetes… unless you cover them in sugar and marshmallows. Hehe.
If you love this mashed sweet potatoes recipe, be sure to check out these other easy sweet potato recipes:
- Sweet Potato Casserole with Pecans
- Cast Iron Sweet Potatoes with Honey and Cinnamon
- Southwestern Sweet Potato Pancakes
- Twice Baked Sweet Potatoes
- 4 large sweet potatoes
- 2 cups half &half or cream
- 2 bay leaves
- 2 tablespoons orange juice
- 2 tablespoons brown sugar
- 1 teaspoon Kosher salt
Preheat your oven to 350 degrees. Scrub and clean sweet potatoes. Prick all over with a fork and place in an oven safe baking dish. Bake for 45 minutes or until fork tender.
Allow to cool for 5-10 minutes. Meanwhile, bring half & half or cream to a low simmer, add bay leaves. Simmer for 5 minutes, do not boil or scald.
Cut each sweet potato in half and remove meat. It should easily peel away from the skins. Place into a large food processor. Combine half & half mixture, orange juice, brown sugar and Kosher salt in the blender, puree until smooth and it lightens in color.
Serve immediately. Garnish or serve with traditional mashed potato toppings like sour cream, butter, salt and pepper or scallions.
If you've tried this recipe, come back and let us know how it was!
If you want the spicy version, add 1/2 teaspoon of crushed red pepper flakes when blending and top it with 1/2 cup cooked and crumbled chorizo sausage.