Mashed Roasted Sweet Potatoes with Smoked Paprika

By • September 25, 2011 • 5 Comments

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Author Notes: The love of some foods must be hereditary. While my dad likes them just fine my sweet potato fixation clearly comes form my mother's side. I don’t know a single one of my numerous southern aunts, uncles, cousins, 1st, 2nd, 3rd and kissing that would turn away a sweet potato. Any sweet potato. - Summer of Eggplant

While reading Gourmet a few years ago I came across a recipe for sweet potatoes with smoked paprika. And if I didn’t say it out loud I certainly thought to myself ‘Eureka! That’s brilliant!’, or something like that. I use more paprika (and butter and cream) than the original recipe because I’m about as crazy for that stuff as much as the potatoes. I also dust the top with turbinado sugar, get out the kitchen torch and fire it up to create a slightly sweet crunch against the backdrop of the creamy smoky potatoes.
Summer of Eggplant

Food52 Review: Between the smoked paprika and the cayenne, an otherwise run-of-the-mill mashed sweet potato side becomes a sensual, smoky player that refuses to be relegated to a supporting role. The crunchy sugar crust boosts this to a recipe worthy of top billing. One word of caution: Summer of Eggplant, who confesses to wanting to eat smoked paprika right out of the tin, would have you add a tablespoon of the stuff right off the bat. We started with a quarter-teaspoon, and worked our way up to about three-quarters of a teaspoon, which gave it just the right amount of smoky punch without the whole thing tasting like a Bac-o. We recommend tasting as you go! - wssmomwssmom

Serves 4

  • 1.5-2 pounds sweet potatoes
  • 6 tablespoons heavy whipping cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1.25 teaspoons sea salt
  • 2 tablespoons turbinado sugar
  1. Prick the potatoes all over with a fork and place in a 400° oven for approximately 45 minutes until they are soft to the touch like a ripe avocado. I place them directly on the rack with aluminum foil underneath to catch any drips.
  2. Peel, coarsely chop and place in a bowl with the cream, butter, paprika, salt and cayenne. Using a hand mixer blend at medium speed until the potatoes have a creamy consistency and most of the lumps are gone. This can be done in advance if needed.
  3. Fill a 7" ramekin, or 4 4" ramekins, with the potato mixture and return to the oven for 10 minutes.
  4. When they have been reheated remove the potatoes from the oven and sprinkle the sugar on top. Using a kitchen torch heat the sugar, working in a circular motion, so it forms a crunchy, brown crust. If you don’t have a torch you can place the ramekins under the broiler for 20-30 seconds.
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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum - love the clear simple ingredients and especially the bonus of getting to use the blowtorch!!!

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about 3 years ago Summer of Eggplant

Thanks! I hope you all get a chance to try them and enjoy them. These are made WAY too often around here.

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about 3 years ago Midge

I adore sweet potatoes too; love the smoked paprika idea!

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about 3 years ago susan g

Simple, and an exciting choice of ingredients.

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about 3 years ago EmilyC

I share your love of the sweet potato! Your recipe sounds delicious -- and very nice photo!