People either love 'em or HATE 'em! We love 'em and we think we've found the best way to prepare them with not much prep or work at all. We HATE boiled potatoes that are mashed....they lose all their flavor and end up like mush. We HATE the... 'candied' style because they just a bit too over the edge sweet and gooey!
Baking the potatoes first and then 'mashing' them maintains a nice 'chunky' consistency and the pineapple, maple syrup, and pecans add a little Caribbean flavor to them.
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| Mashed Baked Sweet Potatoes |
| 5 lbs | Sweet potatoes | 1/4 lb | Unsalted Butter |
| 1/2 Cup | Crushed pineapple, drained | 1/2 Cup | Chopped pecans |
| 1/4 - 1/2 Cup | Maple syrup or honey |
| Directions: Pierce each potato a couple times with a fork and wrap them individually in aluminum foil. This will stop them from leaking all that gooey liquid inside them all over your oven. It will also make it much easier to peel the skin. Bake them at 400 degrees until a sharp knife slides in easily, but do not overcook. Let them cook a few minutes and them peel them and place them in a large mxing bowl. Cut them in pieces and gently mash them with a potato masher or continue to cut them with 2 knives, criss-cross. They should be more of a 'lumpy' coarse consistency rather than finely mashed. Do not use an electric mixer! Add the butter in small pieces and mix until melted and blended. Add the pineapple, the pecans, and the maple syrup to your desired degree of sweetness. Stir until all is incorporated. This will be enough to serve 8-12 people with some left over. You can make these ahead of time if you like and then bake at 350 until heated through. |
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