When you can get results like this without a pot, why not? Make soft, roasted, deliciously caramelized mashed sweet potatoes in your 9×13 pan.
The BCP 9×13 Mashed Cauliflower has been a favorite in our kitchen for years. The 9×13 method takes a bit of time, but the result is always worth it—a rich, flavorful, low-calorie side dish with zero hassle. Just pop it in the oven and let it do its thing. No extra work, just deliciousness.
We loved this technique so much that we decided to try it with sweet potatoes. The best part? No pot, no boiling water—just perfectly roasted, naturally sweet potatoes with minimal effort. Sometimes, the simplest methods lead to the most satisfying results.
Cut peeled sweet potatoes into evenly-sized chunks.
In a 9×13 pan, place sweet potatoes and whole garlic cloves. Drizzle with oil and season with salt and pepper. Cover very well!
Bake for 1 hour and 15 minutes or until soft
and easy mashed.
Mash and enjoy!
9×13 Mashed Sweet Potatoes
Ingredients
- 3 sweet potatoes, peeled
- 8 garlic cloves
- 3 tbsp oil
- ¾ tsp salt
- fresh crushed black pepper
Instructions
- Preheat oven to 350°F.
- Cut peeled sweet potatoes into evenly-sized chunks.
- In a 9×13 pan, place sweet potatoes and whole garlic cloves. Drizzle with oil. Season with salt and pepper.
- Cover very well. Bake for 1 hour and 15 minutes or until soft and easy mashed.
- Mash and enjoy!
The same thing works with regular potatoes! Cut peeled potatoes small, add lots of oil, salt, and garlic. Cover and bake for a long time. Mash and put back in for a bit. Recipe from kosher.com