Sweet Potato Recipes

Mashed Sweet Potatoes with Thyme

  • 2 pounds moist sweet potatoes such as ruby or garnet yams (about 4 large potatoes, see note above)
  • 4 sprigs thyme, divided and Kosher Salt
  • 3-4 tablespoons butter
  • 1/8 cup maple syrup

Adjust oven rack to center position. Place two large sheets of heavy duty aluminum foil on a work surface. Working one sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in the oven. Set oven to 300°F. Roast until a thin skewer inserted into the potatoes shows no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle. Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the work bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl. Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with the whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt.

 

Roasted Sweet Potatoes with Parsley

  • 3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
  • 6 tablespoons extra virgin olive oil, divided, Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon honey, maple syrup, or agave nectar

Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F as registered on an instant read thermometer. Cover and set aside for 1 hour. Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey (or maple syrup or agave nectar, if using). Serve immediately.

 

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