Smoked Mashed Sweet Potatoes Recipe
Active Time: 15 minutes
Total Time: 1 hour 45 minutes (includes soaking time)
Ease of Preparation: Intermediate
- 2 pounds orange-fleshed sweet potatoes, peeled and halved lengthwise
- 6 tablespoons maple syrup
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, melted, plus a thin slice at room temperature for serving
- Pinch cayenne pepper
- Kosher salt
Special equipment: 3 cups mesquite chips
Preheat the oven to 375 degrees F.
In a medium bowl, soak 3 cups mesquite chips in water for 30 minutes. Meanwhile, line a large roasting pan with aluminum foil.
Drain and spread the wood chips over the foil. Set a wire rack over the chips. Place the pan over medium heat just until the chips start smoking. Put the sweet potatoes on the rack, cover with foil and roast until a knife slides in easily, 1 to 1 1/2 hours.
Into a food processor, add the sweet potatoes, maple syrup, cream, butter and cayenne and process until smooth. (If mixing by hand, in a large bowl, mash everything until smooth.) If the sweet-potato puree is too thick, stir in a little water. Taste and season with salt.
Transfer to a bowl and top with the remaining slice of butter. Serve immediately.
Watch Tanya's Kitchen Table Saturdays at 1:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.