Let me preface this recipe by saying, if you haven't tried WHITE sweet potatoes do it. Do it now. Stop reading this, run to the grocery store and buy one, bake it in the oven for about an hour and 15 minutes (depending on size of course) and then split it open and eat it. Plain. No joke, it will taste just like the orange ones you are used to but AFTER you dump butter and sugar and everything else all over them.
My super fit cousin turned me onto this variety of sweet potato and I have never again had another type in my home. So this year, when experimenting in my Thanksgiving kitchen, I was excited to try making a mashed version for one of our sides. Marshmallows are out for me until I can figure out a safe recipe to make on my own (they are all full of corn, which I am allergic to) and we don't do butter anymore with Chris's full blown dairy allergy. This recipe is not only vegan, corn free, and gluten free, but it's SO GOOD and you will never know anything is missing.
Melt-in-your-mouth Sweet Potatoes
8 medium white sweet potatoes (you can almost always find these right next to the orange ones. You probably never even noticed them there, all pale and hiding)
Ground cinnamon and brown sugar for topping
That's it. I'm not kidding.
- Wash and chop your potatoes. No need to peel them, the skins literally fall off after the next step.
- Bring your chopped sweet potatoes to a boil and continue to boil for 30 minutes (time may vary based on the size of your chunks. I chunked mine fairly small)
- The skins will fall off for the most part. I drained my potatoes in a strainer and pulled out the skins.
- Beat with a hand mixer or kitchen aid til smooth and transfer to a serving dish. Sprinkle the top with brown sugar and cinnamon if you wish and serve. Voila!