- 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
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.
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.
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.