Roasted Mashed Sweet Potatoes along with butter, cream cheese, whipping cream, brown sugar, cinnamon, and ginger come together to make a tasty side dish. A simple side dish that is easy to make and is good for you.
I have a few memories from when I was a kid when it comes to sweet potatoes. It involves Sunday dinners at my grandma’s house. She made the typical sweet potato side dish with brown sugar, pineapple, and marshmallows.
It wasn’t until I was an adult and on my own that I really started eating sweet potatoes. Normally I love to eat roasted potatoes with nothing on them, but this version is delicious also.
This version is very easy to make, but it takes the plain roasted sweet potato to the next level.
- The sweet potatoes can be boiled if you prefer, just make sure to peel the sweet potatoes before you cook them. I find that roasting is an easier method.
- Make sure that you poke the raw potatoes before roasting them.
- When roasting keep in mind that the time may vary when it comes to the size of the potato.
- Store leftover potatoes in an airtight container for 3 to 5 days in the refrigerator.
- To reheat simply microwave until the desired temperature.
Steps for Making Roasted Mashed Sweet Potatoes
Preheat the oven to 400 degrees F. Scrub the sweet potatoes and stick them with a fork several times.
Place on a baking dish and roast the sweet potatoes for 50 minutes to an hour or until the potatoes are tender. Remove from the oven.
Take a sharp knife and cut the sweet potatoes down the middle and pull them apart. Be careful, because they will be very hot. Scoop out the flesh of the potato and place it into the mixing bowl.
Add the remaining ingredients and with a potato masher or an electric hand mixer mix until the ingredients are well blended and the potatoes are fluffy. Serve immediately.
Here are some additional side dishes you may want to check out:
Roasted Mashed Sweet Potatoes
- 2 pounds sweet potatoes About 4 medium potatoes
- 2 tablespoons butter
- 2 ounces cream cheese
- 2 tablespoons whipping cream
- 2 tablespoons brown sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- Preheat oven to 375 degrees F. Scrub sweet potatoes and stick them with a fork several times.
- Place on a baking dish and roasted the sweet potatoes for about an hour or until they are tender. Remove them from the oven.
- Take a sharp knife and cut the sweet potatoes down the middle and pull them apart. Be careful because they are very hot. Scoop out the flesh of the potatoes and place into a mixing bowl.
- Add the remaining ingredients and with a potato masher or an electric hand mixer mix until the ingredients are well blended and potatoes are fluffy.
- Make sure to scrub the potatoes and poke several times with a fork.
- The cream cheese and butter should be at room temperature before adding them to the sweet potatoes.
- Use a sharp knife to cut the skins of the potatoes once they are roasted. Use a large spoon or a fork to help remove the skins.
- Be careful removing the skins from the potatoes they will be very hot.
- Store the leftover sweet potatoes in an airtight container in the refrigerator for 3 to 5 days.
- The potatoes heat up nicely in the microwave.
This recipe was originally published on November 6, 2017. It has been updated with new content and pictures on January 18, 2021.