Preheat the oven to 425°F with the rack in the middle position. Scrub the potatoes, prick with a fork or sharp knife and place onto a parchment-lined baking sheet. Transfer to oven and bake for 1 hour, or until tender.
Remove potatoes from oven and transfer to a medium-sized bowl. Cover bowl with foil wrap and leave for 5 minutes.
Carefully peel sweet potatoes, discarding the skin, then return cooked flesh to bowl. Add cheese and butter. Cover bowl again with foil and leave to sit for another 5 minutes.
Remove cover and mash mixture using a masher until sweet potatoes are light and fluffy. Season to taste with salt and pepper. Serve immediately.
Easy Mashed Sweet Potatoes
Ingredients
3 medium-sized sweet potatoes, washed
1 cup mascarpone cheese, room temperature
4 tablespoons butter, room temperature
salt and pepper to taste
Directions
Preheat the oven to 425°F with the rack in the middle position. Scrub the potatoes, prick with a fork or sharp knife and place onto a parchment-lined baking sheet. Transfer to oven and bake for 1 hour, or until tender.
Remove potatoes from oven and transfer to a medium-sized bowl. Cover bowl with foil wrap and leave for 5 minutes.
Carefully peel sweet potatoes, discarding the skin, then return cooked flesh to bowl. Add cheese and butter. Cover bowl again with foil and leave to sit for another 5 minutes.
Remove cover and mash mixture using a masher until sweet potatoes are light and fluffy. Season to taste with salt and pepper. Serve immediately.
Easy Mashed Sweet Potatoes
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Oven-roasted sweet potatoes mashed with mascarpone cheese and butter…
Only five ingredients to make these EASY MASHED SWEET POTATOES!
One of the extra bonuses of owning a cottage is all the quality time you get to spend hanging out with family and friends. When a guest offers to make one of their favourite recipes, even better. Thanks to my dear friend Phillip Moody for sharing this beauty. These EASY MASHED SWEET POTATOES could end up one of our most requested, go-to side dishes of all time.
Now, before you add this to your “save for holidays” file, PIN, SAVE and BOOKMARK it to your weekly recipe rotation instead because you’ll be making this delicious yet simple side again and again.
Best thing about our EASY MASHED SWEET POTATOES? The looks on the faces of folks who taste it for the first time. We’re talking smiles and sighs and lots of oohs and aahs.
Here are just a few solid things to remember:
HIGH FIVE!
Yes, high fives all around! This recipe is made with just five ingredients, and even I was skeptical the first time I watched it being prepared. Yet, when it’s all made and eaten, you’ll be as excited as we are.
SWEET TREAT!
Sweet potatoes are loaded with vitamins and minerals and those with deeper orange flesh are most desirable. Click HEREto learn more about them. When purchasing, remember: less is more. This mash is rich and flavourful, so in my experience guests don’t take heaping helpings. I usually allow half of a medium-sized sweet potato for each guest.
COVER ME!
There are two stages in this recipe where I direct that the sweet potatoes be covered with foil – it is crucial! The first foil covering gives the cooked potatoes a chance to sweat and soften, making peeling so much easier. The second is all about melting the mascarpone and butter so they blend perfectly with the sweet potatoes when you mash.
MASCARPONE ALONE!
If you’re a regular Weekend at the Cottage reader, you probably think I have a stake in a mascarpone cheese factory somewhere – I LOVE THE STUFF! After all, I used it for the GRILLED PEACHES and also in our BANANA BREAD. I find the hint of sweetness and soft texture work perfectly in this application.
Preheat the oven to 425°F with the rack in the middle position. Scrub the potatoes, prick with a fork or sharp knife and place onto a parchment-lined baking sheet. Transfer to oven and bake for 1 hour, or until tender.
Remove potatoes from oven and transfer to a medium-sized bowl. Cover bowl with foil wrap and leave for 5 minutes.
Carefully peel sweet potatoes, discarding the skin, then return cooked flesh to bowl. Add cheese and butter. Cover bowl again with foil and leave to sit for another 5 minutes.
Remove cover and mash mixture using a masher until sweet potatoes are light and fluffy. Season to taste with salt and pepper. Serve immediately.
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