Sunny Anderson's Roasted Sweet Potato Mash Recipe

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Ingredients

From her book Sunny's Kitchen: Easy Food for Real Life
4 pounds sweet potatoes, peeled and cut lengthwise into quarters
2 large Vidalia or sweet onions, peeled and quartered
Olive oil, to coat
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter

Preparation

Step 1

Prep and roast the potatoes and onions: Preheat oven to 375˚ F. Place the potato and onion wedges on a baking sheet with sides. Drizzle over olive oil then rub all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Place in the oven until the potatoes and onions are tender and golden, about 30 to 40 minutes.

Blend to serve: Remove the baking sheet from the oven and pour all the contents including the juices, into a food processor. Add the butter and blend until smooth. Taste and season with more salt, if needed.