Mashed Sweet Potatoes
Mashed sweet potatoes made with orange juice, brown sugar and cinnamon are a sweet, fragrant side for a holiday table. The juice is the clever part: its acidity keeps the sugar from tasting flat, and it loosens the mash without the need for milk or cream. Butter melts in while the potatoes are still hot. Use an immersion blender for a smooth purée, or a masher if you prefer some texture.
Instructions
Put the sweet potato pieces in a large pot and pour in enough cold water to cover them by at least an inch.
Put the lid on and bring the water to a boil over high heat. Lower the heat to a simmer and cook for about 15 to 20 minutes, until a piece gives way easily when pierced.
Tip the potatoes into a colander to drain, then empty the pot. Return the potatoes to the pot and add the brown sugar, orange juice, butter and cinnamon.
Mash everything with an immersion blender or a potato masher. The blender will bring it together on its own.
If you used a masher, keep working the mixture until the butter has melted in and the sugar and cinnamon are evenly distributed. Serve right away.
Make it personal.
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