Last-minute mashed sweet potatoes
Baking the sweet potatoes helps concentrate their sweetness. Couple that with naturally sweet pineapple and you've got a delicious, two-ingredient Thanksgiving side dish. If you need these mashed sweet potatoes ready super fast, prick the potatoes a few times with a fork, and microwave them for 5 minutes or until tender. Then stir in the pineapple and mash to your desired consistency—it will be ready in less than 20 minutes. When buying sweet potatoes, look for small to medium ones, which are sweet and creamy. The larger potatoes tend to be starchier. The skin should be smooth, firm, and free of blotches.
Uncooked sweet potato(es)
4 large, washed and dried
Canned pineapple packed in juice
15¼ oz, crushed, drained
- Preheat oven to 400ºF.
- Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more.
- Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving.