Wednesday, December 22

Five-Spice Smashed Sweet Potatoes

Sweet potato five spice

This recipes comes from They have a lot of strange-sounding recipes, but the recipes always turn out good!

I made these for Thanksgiving and they were delicious! I think it’s the first time I’ve seen the yams at Thanksgiving eaten that quickly. Plus, I actually liked them and usually I just eat the marshmallows off the top of the yams! haha.

Anyways, I’m making them again for Christmas Eve so I thought I would share the recipe in case anyone else wants to try them as well!



5 pounds sweet potatoes
1/2 cup milk
4 ounces unsalted butter, softened
1/3 cup light brown sugar
Salt and freshly ground black pepper
One 10 1/2-ounce bag mini marshmallows (6 cups)
3/4 teaspoon Chinese five-spice powder


    Preheat the oven to 425°. Prick the sweet potatoes all over with a fork and place on a baking sheet.

    Bake for 45 minutes, until tender when pierced; let cool slightly. Halve the sweet potatoes and scoop the flesh into a large bowl. Add the milk, butter and brown sugar and coarsely mash. Season the sweet potatoes with salt and black pepper and spread them in a 9-by-13-inch baking dish. Lower the oven temperature to 350°.

      The sweet potatoes can be prepared through Step 1 and refrigerated, covered, for up to 3 days. Bring to room temperature before proceeding.

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