Thursday, December 10, 2015

Creamy Mashed Sweet Potatoes

Sweet potatoes are a staple at our house. We buy the big 10 pound bag at Costco every two weeks. I love them, my husband loves them, and my kiddos love them!

Our absolute favorite way to have them is when they are mashed --- especially when you make them this way!

I discovered this way of making mashed sweet potatoes when I was making my daughter's baby food. This method produces the smoothest mashed sweet potatoes! Better yet, they have absolutely NOTHING added to them. Just sprinkle with a little cinnamon and you're good to go!


  • Sweet potatoes
  • aluminum foil
  • food processor
  1. Preheat oven to 375.
  2. Wash sweet potatoes and poke several times with a fork. 
  3. Wrap each potato up in aluminum foil.
  4. Place foiled potatoes on a cookie sheet (make sure it is one with a lip; some sweet potatoes may leak out)
  5. Bake potatoes for 45 minutes or until soft when squeezed with a pair of tongs.
  6. Remove potatoes.
  7. Open foil and slice open the potatoes. (they should be REALLY soft and the skins should pull away easily!)
  8. Scoop the potatoes into a food processor.
  9. Puree in your food processor to desired smoothness. 
  10. Enjoy with cinnamon :) 
This is are our favorite way to have sweet potatoes. We love to make a big batch and enjoy them all week. 

For my 21 Day Fixers and Hammer and Chiselers, 1 yellow container :)

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