Thanksgiving is next week and we wanted to help you guys out by posting some easy traditional side dishes you can make for your family! Today’s recipe is a classic – Sweet Potatoes. Later this week – Stuffing!
Declan grew up not really liking sweet potatoes on Thanksgiving, probably because he was always served them with a marshmallow topping. We found a savory recipe (without any marshmallows) and gave it a try recently – it was a success.
Savory Mashed Sweet Potatoes
First you are going to want to get a pot of water boiling on the stove. While the water is heating up, peel two pounds of sweet potatoes and dice into about 1 inch cubes.
Boil for about 15 minutes or until you can easily stick a fork through them. Drain and add back into the pot. Turn the heat on to low (this will help steam off extra moisture and will make them nice and fluffy) and begin to mash!
Mash, mash, mash!
Add in ricotta cheese (you can also use goat cheese or sour cream) and a little bit of milk. Season with salt, white pepper, and some garlic powder and mix all together.
Transfer to a baking dish and top off with a nice layer of grated Parmesan cheese. Bake at 375F for about 15 minutes or until the cheese is bubbly and brown (we finished ours in the broiler for about a minute).
Serve with your turkey and enjoy!
- 2 lbs sweet potatoes, peeled and chopped into chunks
- ½ cup ricotta cheese (or sour cream or goat cheese)
- ¼ cup milk
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- ¼ cup grated Parmesan cheese
- Pre-heat oven to 375F.
- Boil the sweet potato chunks for 15 minutes or until you can easily stick a fork through.
- Drain the potatoes and return to the pot.
- Over very low heat, mash the potatoes until smooth.
- Mix in the ricotta cheese, milk, salt, garlic powder, and white pepper.
- Transfer to a baking dish and top with the Parmesan cheese.
- Bake for 15 minutes or until cheese is brown and bubbly.
- Serve and enjoy!