1 hr 5 mins
A tasty, and fairly healthy, recipe from Process This! from Jean Anderson. It makes use of the food processor to whip the sweet potatoes. It's so rich on it's own, you won't need extra butter or cream. The potatoes will bake for an hour total, and the garlic will be added to the pan halfway through.
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Units: US | Metric
- 1Start by preheating your oven to 400°F.
- 2Scrub the sweet potatoes clean. Pat dry and prick each one several times with a fork. Place on an ungreased sheet pan. Bake for 30 minutes.
- 3While the potatoes are baking, slice the top of the garlic head off so that the cloves are exposed. Wrap in aluminum foil.
- 4After the potatoes have baked 30 minutes, add the foil wrapped garlic to the pan with the potatoes. Bake for an additional 30 minutes.
- 5Remove the pan from the oven. Split the potatoes lengthwise, and then flip them so the cut side is up. Unwrap the garlic, and let both the garlic and potatoes cool for about 15 minutes.
- 6Scoop out the sweet potato flesh into the food processor bowl with the chopping blade. (The skins of my potatoes just peeled off in one piece, so I didn't have to dirty up a spoon to scoop the flesh.) Squeeze out the roasted garlic cloves over the potatoes. Add in the remaining ingredients.
- 7Pulse for 10 seconds. Scrape the bowl and stir the potato mixture around. Repeat the pulse and stir step 2 more times, or until everything is smooth.
- 8Serve and enjoy immediately!
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Nutritional Facts for Garlic Mashed Sweet Potatoes
Serving Size: 1 (202 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 292.1
- Calories from Fat 27
- Total Fat 3.1 g
- Saturated Fat 1.8 g
- Cholesterol 7.6 mg
- Sodium 740.4 mg
- Total Carbohydrate 62.1 g
- Dietary Fiber 8.8 g
- Sugars 12.0 g
- Protein 5.4 g