ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted and Smashed Sweet Potatoes

Yield 8 servings
These sweet potatoes get caramelized during roasting, so when you mash them a wonderful rich and sweet flavor comes forth. A small dollop makes the perfect serving.


  • 3 pounds sweet potatoes, peeled and cut into 1 1/2
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup butter or margarine, cut into pieces
  • 2/3 cup half-and-half, heated
  • 1/4 cup firmly packed light brown sugar

How to Make It

  1. Place sweet potato chunks in a large greased roasting pan; drizzle with olive oil. Sprinkle with salt and pepper; toss well. Spread sweet potato chunks in a single layer. Roast at 400° for 30 to 40 minutes or until sweet potatoes are very tender and roasted in appearance, stirring occasionally.

  2. Transfer roasted sweet potatoes to a large bowl while still warm; add butter and mash with a potato masher. Add half-and-half and brown sugar; mash until fluffy. Serve warm.

  3. Make Ahead: Transfer roasted sweet potatoes to a Dutch oven or large saucepan; add butter and mash. Cover and chill overnight. Before serving, let sweet potato mixtrue stand at room temprature about 30 minutes. Add half-and-half and brown sugar; cook over low heat until throughly heated, mashing until fluffy.

Christmas with Southern Living 2000