Wednesday, November 23, 2011

Thanksgiving 101 - Sweet Potatoes 2 ways

It's the age old question......what kind of sweet potatoes are we making this year for Thanksgiving?  Everyone seems to have an opinion and everyone likes them a different way.  A few years we made 2 different types of sweet potatoes but with the other million sides our family serves at Thanksgiving we have to narrow it down to one.  Here are two of our family's favorites....although there is a 3rd which I didn't post today.....Sweet Potato Pie.  I promise to post that recipe soon.

Mashed Sweet Potatoes with Toasted Marshmallows

 Roasted Maple Sweet Potatoes


Mashed Sweet Potatoes with Toasted Marshmallows:
4 large sweet potatoes
4 tablespoons margarine
3 tablespoons pure maple syrup
salt and pepper to taste


Bake sweet potatoes, skin on in a 400 degree F. oven for 30-45 minutes until very tender.  Let cool enough to handle and then slice each potato in half and with a spoon scoop out the potato from the skin and place in a large bowl.  Discard the skin.   Add margarine and maple syrup and mash well or use a hand mixer to whip the potatoes until smooth.  Season with salt and pepper and stir to combine.  Transfer whipped sweet potatoes into a oven proof dish and top with mini marshmallows in a single layer.  Place potatoes back in oven for just about 5 minutes until the marshmallows on top are golden brown.  Watch the potatoes carefully so the marshmallows don't burn.  Serve immediately.

Roasted Maple Sweet Potatoes:
4 large sweet potatoes
6 tablespoons margarine
4 tablespoons light brown sugar
2 tablespoons pure maple syrup


Preheat oven to 400 degrees F.  Peel potatoes and cube.  Place potatoes on a sheet pan lined with foil.  Dot potatoes with margarine and sprinkle with brown sugar.  Drizzle maple syrup over the top of potatoes.  Place in oven and let roast for about an hour checking every 15 minutes and stirring with a spoon.  The potatoes will burn on one side if you do not move them around every so often.  They are done when they are fork tender and nice and caramelized.  Tranfer to serving dish and serve immediately.


  1. The roasted ones are right up my alley! I make a similar recipe with honey; I love the idea of using maple syrup instead, though!

  2. Wow! Your sweet potatoes look fabulous. Sadly, we aren't having them this year. My niece decided it would be too much food. So, I will make the traditional sweet potatoes at home on Saturday!

  3. Delish, tried them tonight and everyone wanted more. Definately a keeper!


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