Mashed Candied Sweet Potatoes

Mashed Candied Sweet Potatoes

A holiday favorite that's delicious any time of year!


12 servings


  • 6 medium (approximately 3 cups) sweet potatoes, washed and dried
  • vegetable oil
  • 3/4 cup C&H® Dark Brown Sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon


Preheat oven to 375°F. 

Lightly spray or brush sweet potato skins with vegetable oil. Place in oven on a foil-lined pan or cookie sheet for 15 minutes. Lower oven temperature to 350°F for an additional 45 minutes. Remove sweet potatoes and allow to cool to touch, then peel off skins.

In a large bowl, mash sweet potatoes lightly. Add remaining ingredients. Continue mashing either by hand or with a food processor until all ingredients are combined and purée is smooth.

Reheat oven to 350°F.

Transfer purée into a 9X9-inch casserole dish. Bake approximately 30 to 35 minutes.

Purée can be made a day ahead and reheated just before serving.