Make-Ahead Whipped Sweet Potatoes

Name: Make-Ahead Whipped Sweet Potatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 to 8 servings
Ingredients: 3 pounds sweet potatoes, scrubbed; 4 tablespoons unsalted butter; Kosher salt; 1/2 teaspoon ground cinnamon; Large pinch ground allspice; Large pinch cayenne pepper; 1/4 cup pecans, very finely chopped; 2 scallions, thinly sliced

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Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 15 min

Yield: 6 to 8 servings

Is your holiday dinner to-do list too long? Save time by making this easy sweet-potato dish about 98 percent of the way and then freezing it. The potatoes are roasted and then pureed in a food processor until smooth and creamy. Reheat on the big day, and add the tiny finishing touch of a sprinkle of chopped pecans and scallions.

Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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3 pounds sweet potatoes, scrubbed

4 tablespoons unsalted butter

Kosher salt

1/2 teaspoon ground cinnamon

Large pinch ground allspice

Large pinch cayenne pepper

1/4 cup pecans, very finely chopped

2 scallions, thinly sliced

Directions

Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.

Cook’s Note

To serve the potatoes right away instead of freezing them, after processing the potato mixture, transfer it to a serving dish and sprinkle with the pecans and scallions.