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.
