Roasted sweet potatoes. They can be a simple side or a base for other tasty recipes.
My next four posts will be recipes that use roasted sweet potato puree as their base. You can follow the recipe below or use potato leftovers.
If using leftovers, the potato should be as dry as possible. Excess moisture such as butter or cream in the potato will affect each recipe differently. I will include notes for using leftovers with each recipe. I hope you enjoy this recipe and the posts to follow.
Sweet Potato Ravioli– goat cheese filled sweet potato pasta with crispy pancetta, pickled apples, candied pumpkin seeds, sautéed spinach, and sage brown butter.
Sweet Potato Dinner Rolls-soft and buttery pull-apart sweet potato dinner rolls.
Sweet Potato Cake-double layer sweet potato cake with coconut pecan filling and maple cream cheese frosting.
Sweet Potato Cinnamon Rolls-sweet potato rolls filled with cinnamon-bacon butter, topped with cream cheese frosting and bacon pecan streusel.
Roasted Sweet Potato
- 3 sweet potatoes
- Preheat the oven to 400 degrees. Poke multiple holes into each potato with a fork. Place the potatoes on a lined sheet pan and bake for 1 hour 30 minutes.
- Allow the potatoes to cool. Remove the skin and mash the potatoes and refrigerate until ready to use.