Mashed Honey-Roasted Sweet Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 25%
  • Fat: 3.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 26.2g
  • Fiber: 2.4g
  • Cholesterol: 10mg
  • Iron: 0.4mg
  • Sodium: 154mg
  • Calcium: 24mg

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

  1. Preheat oven to 375°.
  2. 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.
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