Mashed Roasted Sweet Potatoes with Smoked Paprika

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

Test Kitchen Notes

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! - wssmom —wssmom