Mashed Honey-Roasted Sweet Potatoes

Mashed Honey-Roasted Sweet Potatoes Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Prepare this sweet potato dish up to a day ahead, and store, covered, in the refrigerator. To reheat, bake at 350°, covered, for 45 minutes. The temperature and time work well with Sausage and Mushroom Stuffing, and the turkey can stand while this reheats.

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Caloriesfromfat 25 %
Fat 3.9 g
Satfat 2.4 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 1.4 g
Carbohydrate 26.2 g
Fiber 2.4 g
Cholesterol 10 mg
Iron 0.4 mg
Sodium 154 mg
Calcium 24 mg

Ingredients

6 pounds sweet potatoes, peeled and cut into (1-inch) cubes
Cooking spray
5 tablespoons honey, divided
4 tablespoons unsalted butter
3/4 teaspoon salt

Preparation

Preheat oven to 375°.

Place potatoes in a single layer on 2 large baking sheets coated with cooking spray. Lightly spray potatoes with cooking spray. Bake at 375° for 1 hour or until tender, stirring occasionally. Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth. Drizzle with 1 tablespoon honey.

Rick Rodgers,

Cooking Light

November 2003
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