Every Friday leading up to Thanksgiving, I’m posting a new side dish recipe. If you’d like to see my recipe for what I consider the BEST way to make turkey, click here.
I feel like there are two very divided camps when it comes to sweet potatoes.
Either you REALLY love them or you REALLY hate them.
I belong to the first camp; my husband belongs to the second.
I seek out sweet potatoes in the store and on menus.
He once, at the age of 10, had a 4 hour stand-off at the dinner table over eating sweet potatoes. His mother finally allowed him to add peanut butter and that’s the only way he was able to clean his plate. Needless to say it scarred him a bit and a sweet potato hasn’t passed his lips since.
I love them roasted and I love them mashed. I did both here. Roasting adds great caramelization, which is only amplified by a drizzle of sorghum just before the potatoes are done roasting.
The other perk about these potatoes…you can prepare them well in advance, freeze, and reheat on Thanksgiving. Three cheers for checking off stuff on the to-do list before your kitchen and home go into overdrive on turkey day.
Roasted Mashed Sweet Potatoes with Sorghum and Shallots
- 3 lbs sweet potatoes, peeled and cut into 1" pieces
- 5 tbsp. olive oil, divided
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. ground pepper, divided
- 1 shallot, thinly sliced
- 2 tbsp. sorghum
- 1/2 c. chicken or vegetable broth
- 1/2 stick (4 tbsp.) butter
- 2 tbsp. half & half
- Preheat oven to 400°.
- In a large bowl, toss the potatoes with 3 tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper.
- Spread out on a large rimmed baking sheet and roast 30-35 minutes.
- While the potatoes are roasting, heat the remaining 2 tbsp. olive oil in a small skillet over medium-low heat. Add the shallots and saute until softened and caramelized, 10-12 minutes.
- When the potatoes are fork tender, pour the sorghum over the potatoes and toss to coat. Continue to roast 3-4 minutes until the potatoes are slightly sticky.
- Transfer the potatoes and shallots to a large bowl. Add in the caramelized shallots, broth, butter, half and half, and remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Puree with a hand blender or mixer or you can mash by hand with a traditional potato masher.
- Serve warm or if making in advance, allow to cool, transfer to a food storage container and freeze.