Mashed Honey-Roasted Sweet Potatoes

9 Reviews
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Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
12 servings (serving size: 1/2 cup)
By Rick Rodgers
November 2003
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 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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Ratings & Reviews

KKB613's Review

KKB613
January 02, 2014
Yummy! It's like sweet potato casserole but without all the added calories and the sugar topping. I usually do honey roasted sweet potatoes and this mashed version is a great way to change things up. I like to add a little chili powder for an extra savory note. Highly recommend for a regular weeknight or for company.

steponme's Review

LadySpankington
November 10, 2013
Delicious, not overly sweet, quick and easy to prepare (I halved the recipe, so half the cooking time too). I don't know if it was because the potatoes were roasted, but it taste like the butter was browned; yum ;)

Bawstinn's Review

mazik17
October 20, 2013
Simple, easy and good. I baked the potatoes instead of roasting and scooped out the flesh when they were done. Added a smidge of cinnamon and nutmeg.

JessicaJJM's Review

steponme
August 07, 2013
Yum. Made with Jamaican chicken. Good pair.

Belladonna714's Review

Bawstinn
April 26, 2012
This was amazing! Tastes like candy! The potatoes cooked in far less than an hour though. I used a food processor instead of a mixer to smooth, I will admit they're weren't the prettiest things I ever made, but boy did they taste great. I served this along side CL honey and spiced-glazed pork chops, and topped them with the glaze instead of honey! This ones a keeper!

mrsknownothing's Review

mrsknownothing
February 04, 2012
This recipe was wonderful and is definitely a keeper. The only thing I will do differently is to roast the potatoes for about 40 - 45 minutes instead of the full hour.

Cleenders's Review

JessicaJJM
November 23, 2011
This is a Thanksgiving favorite, thought I lost it!

LadySpankington's Review

Cleenders
March 08, 2010
Awesome!!! I kept an eye on my potatoes and they were soft after about 40 minutes, rather than an hour. I used a potato ricer so they'd be smooth and boy howdy were they! Both my husband and daughter have been on the fence about sweet potatoes, but both of them loved this recipe and asked for seconds.

mazik17's Review

Belladonna714
July 09, 2009
I made this a couple of weeks ago for my dad's birthday and got rave reviews! I actually used 2 humongous sweet potatoes and left the skin on when dicing them. I did make them ahead of time and then baked them using the reheating instructions. I also put all the honey into the potatoes instead of drizzling some on top.
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