Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This was a fantastic side dish for our Thanksgiving feast. I doesn't make a huge bowl full, but we found it to be the perfect amount. I only used 1/4 teaspoon of cayenne pepper, but I could have used a little more. I thought there was too much butter however. 1/4 cup would have been plenty. This recipe is from The Castle, Natchez, Mississippi and featured recently in an article in Taste of the South.


  1. Preheat oven to 400°F.
  2. Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour). Let potatoes cool slightly and then peel.
  3. In a mixing bowl, mash sweet potatoes. Add remaining ingredients. Beat with an electric mixer at medium speed until smooth.
Most Helpful

This is REALLY good!! I didn't use as much butter and used no cream. The combination of sweet from the potato and hot from the cayenne pepper is fabulous!

b4uc1or2 December 09, 2005