Roasted-and-Scooped Mashed Sweet Potatoes

Roasting whole sweet potatoes concentrates their natural sweetness and keeps the mash silky. Scoop out the soft flesh and mash with butter and seasoning for an easy, crowd-pleasing side.

Ingredients (serves 4)

• 4 medium sweet potatoes
• 2 tablespoons butter
• 2–4 tablespoons milk or cream (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch cinnamon or smoked paprika (optional)
• Chopped chives or parsley (optional)

Instructions

1. Preheat oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork, place them on a baking sheet, and roast until completely tender, 45–60 minutes.
2. Let cool until you can handle them. Halve the sweet potatoes and scoop the flesh into a bowl.
3. Mash the sweet potato flesh with the butter. Add a splash of milk or cream until the mash reaches your preferred texture. Season with salt and pepper.
4. Serve warm. Garnish with chopped chives or parsley, plus a pinch of cinnamon or smoked paprika if you like.

Tip: Make it extra savory by swapping the butter for olive oil and stirring in a spoonful of miso.