Whipped Sweet Potatoes and Topping Bar
< 3 hours
2 tablespoons unsalted softened butter, plus additional for greasing casserole dish
5 pounds sweet potatoes
1 teaspoon salt
Fresh ground black pepper
Optional Toppings: toasted coconut, toasted pecans, brown sugar, ground cinnamon, whipped maple butter
- 1.Preheat oven to 350°F. Grease 2-quart casserole dish with butter.
- 2.Wash potatoes and prick each several times with tines of fork. Arrange on half-size sheet pan; bake 45 to 65* minutes or until tender. Cool slightly, remove skin and cut into chunks. Place in large bowl. *To save time, peel and cut potatoes; place in boiling water in large saucepan. Cook until tender; cool and mash as directed.
- 3.Mash potatoes, adding 2 tablespoons butter, salt and pepper, as desired. Blend until smooth, adding hot water as needed. Transfer to prepared dish; cover with foil**. **Sweet potatoes may be prepared up to this point and refrigerated one day in advance.
- 4.Bake at 350°F 45 to 60 minutes or until hot. Serve immediately with desired toppings.