Mashed Sweet Potatoes
Hubby and I went to Maine for a weekend with friends. We had a blast hanging out on the mountains, falling on our butts while learning to snowboard, and just chilling with friends. The group was 18 people and we stayed in a huge house with a very large kitchen. I was in charge of dinner for Saturday night. I’ve never cooked for 18 people before but it worked out well. I made one crockpot of pulled pork, one crockpot of Italian beef, 10 pounds of mashed sweet potatoes, and a double batch of 7-layer salad. In case you’re wondering, I used about 14 pounds of meat in the crockpots for 18 people. There was a little leftover that people made into sandwiches the next day.
I saw these mashed sweet potatoes pop up a few places in my Google Reader just after the Inauguration. They’re the same recipe that was served at the Inauguration luncheon on January 20th! They are very tasty.
Molasses Whipped Sweet Potatoes – from The 2009 Inauguration Luncheon – serves 6
3 large sweet potatoes, about 3 pounds
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 cup orange juice
1/2 tablespoon of brown sugar
1 tablespoon of molasses
1 teaspoon of ground cumin
2 tablespoons maple syrup
Preheat the oven to 400 degrees F.
Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.
Peel the skin off of the sweet potatoes while still hot.By hand or mixer, smash potatoes until all large chunks are gone. Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone. Adjust any of the seasonings to your specific tastes. Can be made the day before.
I’m submitting this post in the Bookmarked Recipes blogging event, which is being hosted by Joelen this week.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This sounds like a tasty dip, and I love that it’s so colorful! I can definitely relate – I’m not into the Superbowl game this year (we recently moved, too, and I prefer college football), but I am ALL about the food!
beantownbaker — January 25th, 2013 @ 6:12 pm
Were you guys moving during the holidays? We moved into our apartment on 12/21. It was rough… Even when it’s teams that I like, it’s still mostly about the food 🙂
i do love football food, and i’ve been meaning to try my hand at collard greens 😉
We didn’t move as recently as you! We made our move in October…and I’m just starting to feel settled. It is rough… Of course, the kitchen was the first room put together!
Approximately how much collard greens do you need? Can you use canned? This sounds terrific…like a soul food dip!
beantownbaker — January 27th, 2013 @ 4:08 pm
Sorry about that. Missed a key ingredient in the recipe. I updated it now. I used a pound of fresh collard greens. I haven’t tried it with canned. Let me know how it goes if you do.
I’m so not into the Super Bowl this year either, but I can always get behind some football food. I’m still trying to decide what to make for next weekend. This dip sounds so good!
YUM! I’ve never seen collards in a dip before.
Hey love this recipe. it is actually my daughters FAVORITE MEAL! but i want to know how do i make this into a freezer meal? should i do anything differently? or just make as directed and put them from oven to freezer?