Lemony Mashed Sweet Potatoes

Photo by Andrew Cebulka

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Serves 8

  • 3 pounds medium, slender, dark-skinned sweet potatoes (about 8 ounces each)
  • 2 tablespoons firmly packed light brown sugar
  • ⅓ cup peach preserves
  • 3 tablespoons dry sherry
  • 4 tablespoons butter, at room temperature
  • Finely grated zest and juice of 2 Meyer lemons
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon kosher salt, or to taste
  1. Position a rack in the center of the oven and preheat to 350 degrees. Butter a 2½-quart baking dish.
  2. Pierce potatoes in several places with a fork and arrange them in a single layer on oven rack with a sheet of foil on rack below to catch any drips. Roast until tender, about 40 minutes.
  3. When cool enough to handle, peel potatoes and force them through a food mill into a large bowl, or mash them with a potato masher until smooth.
  4. While the potatoes are still warm, add the brown sugar, preserves, sherry, melted butter, lemon zest, lemon juice, nutmeg, cinnamon, ginger, and salt, and beat with a wooden spoon until well-mixed.
  5. Scrape potato mixture into prepared dish, smooth top, and bake until heated through, about 20 minutes. Serve warm.

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