Great flavor does not have to mean time-consuming preparation. Oven-baked sweet potatoes can be jazzed up with different proteins, spices, and goodies to keep interest. Try experimenting with the varieties of sweet potatoes. Each has a distinct flavor that is fun to explore. Sweet potato mash can be made the day ahead and heated before serving.
Sweet Potato Prep
Serves 8
Preheat oven to 400 degrees. Arrange yams on a baking sheet lined with aluminum foil. Bake 1 hour or until easily pierced with a fork. Remove from oven and let stand until cool enough to handle.
Mashed Sweet Potato with Orange and Ginger
4 medium sweet potatoes, baked
Juice of one orange or to taste
1 tsp (5 ml) orange rind, grated
1 tsp (5 ml) lemon rind, grated
1 tsp (5 ml) fresh ginger root, grated
Pinch of ground nutmeg
2–3 Tbsp (45 ml) organic maple syrup or to taste
- Scoop out flesh. Purée flesh in food processor with remaining ingredients. Adjust seasoning. Place mixture in ovenproof bowl, cover, and heat in a 350-degree oven for 15 minutes or until heated through.
4 Okinawa sweet potatoes, baked
4 Tbsp (60 ml) butter, melted
Kosher salt and pepper
- Scoop out flesh. Purée flesh in food processor with butter. Salt and pepper to taste. Put mixture in ovenproof bowl, cover, and heat in a 350-degree oven for 15 minutes or until heated through.
4 medium yams, baked
¼ cup unsalted butter, melted
2 Tbsp (30 ml) heavy cream
½ cup applesauce
2 tsp (10 ml) fresh peeled ginger, grated
1 tsp (5 ml) Kosher salt
Freshly ground pepper
2 apples, peeled, cored, and cut into ½-inch chunks
1 Tbsp (15 ml) honey
- Scoop out flesh. Purée flesh in food processor with butter, cream, applesauce, and ginger. Salt and pepper to taste. Put mixture in ovenproof bowl, cover, and heat in a 350-degree oven for 15 minutes or until heated through.
- Meanwhile, toss apples with honey in a bowl. In a small sauté pan, heat mixture on medium. Sauté until apples are slightly brown and honey has evaporated, about 3-5 minutes. Remove yams from oven; top with caramelized apples and serve.
More Recipes You'll Love
Sweet potato mash three ways turns one humble technique into three distinct side dishes. A citrus-ginger version bright with orange and lemon rind, a purple Okinawa mash pure and buttery, and an apple-ginger yam mash crowned with caramelized apples. Bake the potatoes first and each mash comes together in minutes.
Pro Tips
- Bake the sweet potatoes rather than boiling them. Oven heat concentrates the flavor and keeps the mash from turning watery in the food processor.
- Purée the flesh while it is still warm — cold sweet potato resists the processor and stays lumpy no matter how long you blend.
- For the apple topping, sauté until the honey has fully evaporated and the edges of the apple brown. Sticky, caramelized chunks are the goal, not stewed fruit.
- Keep the white sweet potatoes and orange yams in separate batches when making the trio. Each purée looks and tastes its best unmixed.
Frequently Asked Questions
Can I make these mashes ahead of time?
Yes. The purées keep three days refrigerated or months frozen. Reheat covered in a 350°F oven for fifteen minutes and make the caramelized apples fresh.
Which version is best for a holiday table?
The yam mash with butter, cream, applesauce, and ginger, finished with caramelized apples — it looks the most dramatic and tastes like dessert next to roast turkey or pork.
Can I make these dairy-free?
The citrus-ginger version has no dairy at all, and the Okinawa mash is delicious with coconut oil instead of butter.
Recipe Card
Ingredients
Method
- Meanwhile, toss apples with honey in a bowl.
- In a small sauté pan, heat mixture on medium.
- Sauté until apples are slightly brown and honey has evaporated, about 3-5 minutes.
- Remove yams from oven; top with caramelized apples and serve.
