Alex Guarnaschelli’s Mashed And Oven-dried Sweet Potatoes

Mashed and oven-dried sweet potatoes
Mashed and oven-dried sweet potatoes

Alex Guarnaschelli‘s Mashed and Oven-dried Sweet Potatoes
Serves 4
2 lbs medium sweet potatoes
(about 5), scrubbed
Kosher salt
2 tbsp orange juice, not freshly squeezed
1 ½ tsp sherry vinegar
4 tbsp unsalted butter, melted (optional)

1. Preheat the oven to 400 degrees

2. Put potatoes on oven rack without foil or a baking sheet. This allows the oven heat to circulate more freely. Put a layer of foil on the floor of the oven to avoid messy cleanup. Roast until potatoes are completely yielding in the center when pierced with a knife, 1 hour to 1 hour 30 minutes, depending on size. Remove from oven and lower temperature to 300 degrees.

3. Use a sharp knife to cut lengthwise down the middle of each sweet potato. Scoop out flesh, leaving the skin behind. Transfer flesh to a food processor and blend until smooth. Do not overblend or potatoes will be gummy. Put the potato in a medium ovenproof dish. Spread out evenly.

4. Once the oven registers 300 degrees, bake the sweet potatoes for 10 minutes and then give the flesh a stir again. Bake for an additional 10 minutes. Remove from oven. Transfer sweet potato flesh to a medium bowl and season with salt. Stir in some of the orange juice, sherry vinegar, and butter, if using. Taste for seasoning. Add more orange juice, if needed.

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Jennifer Fauci
Jennifer Fauci is the former managing editor of Long Island Weekly, Anton Media Group's award-winning special sections and Anton’s local magazines. Her passion for literature, travel and the arts lend to the unique content in her publications. In her time at Anton, she has received first place in the Folio Awards, second place for the NYPA awards and is the recipient of six PCLI awards.

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