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. 
What a great idea to freeze the excess chipotle chiles! Much less waste, and perfectly portioned. I do freeze buttermilk in 1/2 cup increments because I never use up the whole carton when I buy it.
beantownbaker — November 8th, 2013 @ 2:07 pm
Oh I’ve never frozen dairy before. Does it defrost well?
It does get a little curdled looking but I only use it for baking cakes. I haven’t noticed any discernible difference in texture or flavor in the resulting cakes.
beantownbaker — November 10th, 2013 @ 2:03 pm
Good to know. I’ll have to keep that in mind because I never use the whole carton either. I tend to just make my own buttermilk with milk + vinegar but sometimes I buy it then struggle with how to use it all.
i like adding in a not traveling to the rotation! might have to employ that one here 🙂
beantownbaker — November 10th, 2013 @ 2:04 pm
It was seriously one of the best decisions I’ve ever made. We’ve done a variety of things on our holidays where we don’t travel.
Hey Jen! I JUST made these potatoes and posted them today. Alton Brown knows his stuff right? Then I saw your picture on pinterest and was like hm I wonder if that’s the same recipe…? Great minds think alike! I added green onions and bacon to mine, because, well, bacon makes everything better. Right? 🙂 Great post! http://thefoodcharlatan.com/2013/11/22/chipotle-sweet-potatoes-with-bacon/
beantownbaker — November 24th, 2013 @ 6:01 pm
Bacon definitely makes everything better. Great minds do think alike!
I am gonna try this on coming weekend and hope its looks at least nice in the texture and in color,because i am not so good in cooking:). Anyway Looking forward to more of your yummy dishes mate!!!