Sunny Anderson's Simple Roasted Sweet Potato Mash
Sunday Anderson's sweet potato mash
Mike Smith / TODAY
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(16 rated)

Serve this delightful sweet potato mash in a bowl in the center of a platter of my delicious glazed pork chops. It makes for a wonderful presentation and it's much easier to serve ... and for your guests to dig into.


    • 4 pounds sweet potatoes, peeled and cut lengthwise into quarters
    • 2 large Vidalia or sweet onions, peeled and quartered
    • Olive oil
    • Kosher salt and freshly ground black pepper
    • 4 tablespoons unsalted butter


1. Preheat your oven to 375°F.

2. Place the potatoes and onion wedges on a large baking sheet. Drizzle with olive oil then rub it all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Place the veggies in the oven and cook until the potatoes and onions are tender and golden, about 30-40 minutes.

3. Remove the baking sheet from the oven and transfer the potatoes and onions, including the juices, into a food processor.

4. Add in the butter and continue blending until smooth. Taste and season with more salt, if needed.