I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table.
Recipe by: Jenn Tidwell
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook25
Passive0
Total Time40 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Spatula, Stand Mixer, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler
Ingredients
10cupsweet potatofor 10 servings about 6 potatoes, peeled, and cut into 2-inch chunks
1/2cupheavy whipping cream* Can substitute cashew cream for Vegan
1/2cuporange juice
1tablespoonbrown sugar
1teaspoongrated orange zest
1/2teaspoonground cinnamon
1/4teaspoonKosher salt
1/4teaspoonground nutmeg
Instructions
Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat
Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.
Reheating Instructions
Reheat to desired temperature on the stove top or microwave.