Easy Mashed Sweet Potatoes Recipe
This Easy Mashed Sweet Potatoes recipe is delicious served with a dab of butter, and festive pomegranate seeds sprinkled on top!
Friends, this recipe is so simple. And everyone LOVES it.
Whether you’re serving sweet potatoes for Thanksgiving, or you will in the month of December, add a few sprinkles of pomegranate seeds on top for a festive garnish!
Easy Mashed Sweet Potatoes
Today I’m sharing one of our family favorite side dishes, Easy Mashed Sweet Potatoes.
When I know I’m hosting, the day before or the morning of, I get the potatoes baking in the oven! The house smells so lovely!
All you need are these simple ingredients:
- Sweet potatoes
- Butter
- Cinnamon + nutmeg + salt
- Fresh orange juice
- Pomegrante seeds
Mashed Sweet Potatoes
Here’s the easy instructions on how to make these mashed sweet potatoes:
- Place potatoes on a foil-lined cookie sheet, and bake for approximately 1 hour (depending on size) or until soft. Remove from oven; allow to cool.
- Peel the cooled potatoes; place in a bowl. Add the melted butter, cinnamon, nutmeg, salt, and orange juice to the sweet potatoes. Beat together with a hand mixer until lumps are removed. If needed, add more orange juice.
- Heat on the stove or in the microwave; serve with a dab of butter and pomegrante seeds on top!
- Here’s an easy clean-up TIP:
When peeling the potatoes, place the skins back onto the foil on the baking sheet. Gather the foil and skins together and toss.
Then right before company comes, I quickly peel the potatoes, add the extra ingredients, mash, heat up, and serve!
A lovely touch for the holidays is to put melted butter in the middle, and sprinkle pomegrante seeds on top! So pretty!
What system or plan do you use to not “over-shop” during the holidays?
Get the Recipe:
Easy Mashed Sweet Potatoes
Ingredients
- 6-8 medium sweet potatoes
- 1/4 cup melted butter + 1/4 cup
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 1/2 cup fresh orange juice
- Pomegrante seeds, optional
Instructions
- Preheat oven to 400 degrees. Place potatoes on a foil-lined cookie sheet, and bake for approximately 1 hour (depending on size) or until soft. Remove from oven; allow to cool.
- Peel the cooled potatoes; place in a bowl. (Easy clean up: When peeling the potatoes, place the skins back onto the foil. Gather the foil and skins together and toss.)
- Add the melted butter, cinnamon, nutmeg, salt, and orange juice to the sweet potatoes. Beat together with a hand mixer until lumps are removed. If needed, add more orange juice.
- Heat on the stove or in the microwave; serve with a dab of butter and pomegrante seeds on top!
More delicious fall and winter side dishes: Slow Cooker Green Beans with Bacon [Mom on Time Out], Slow Cooker Mashed Potatoes [RE], Layered Holiday Kale Berry Salad [RE], and Potato Gratin [Fifteen Spatulas].
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
