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Jenny's Mashed Sweet Potatoes With Savory Rosemary Granola Recipe

Each year at Mouth HQ we host a Thanksgiving potluck, where members of the team cook classic Thanksgiving dishes upgraded with small-batch, indie-gredients. And then we share the recipes with you! Today, we bring you a dish made by our In-House Graphic Designer, Jenny Acosta. Welcome to Mouthsgiving 2016!

Our Thanksgiving is far from traditional. It's usually hosted at my grandparents’, who are Hainanese (Hainan is a tropical island that’s China’s southernmost point). Even though they weren’t born in the U.S., they have lived in Brooklyn since the 1950s, so every Turkey Day is a mix of Asian cuisine and traditional American eats.

The steam of the rice cooker always dances in the air. My grandmother's Chinese sticky rice is almost ready. The table gets filled with prime rib, bok choy, sautéed lobster, Singapore mei fun (noodles with curry, chicken and shrimp), mapo tofu… oh, and of course, mashed potatoes and turkey.

Last year I had some left over Savory Rosemary Granola, and had a crazy thought to add it to throw it into my mashed sweet potatoes. This seemed to make sense because rosemary is such a Thanksgiving-y flavor, and I figured the toasted oats would add a nice crunch. I was right –  the granola, such a simple topping, made these mashed sweet potatoes the hit of the meal. Plus, that sweet and woodsy herb flavor really does go with everything else on the table... even my grandparents.

Oh, and my trick is not to used boiled potatoes – I like to let them hang out in the oven for a while before mashing – roasting them really brings out their creamy sweetness.

What’s Thanksgiving without mashed sweet potatoes and a side of spicy mapo tofu?

Jenny’s Mashed Sweet Potatoes With Savory Rosemary Granola

4 large sweet potatoes (or about 4 pounds)
4 tablespoons butter
2 tablespoons Vermont Dark Maple Syrup
½ cup Savory Rosemary Granola
Salt, to taste


1. Preheat oven to 300°.
2. Place 2 large sheets of heavy duty aluminum foil on a work surface. Place 2 potatoes in the center of each sheet. Fold up foil and crimp edges to seal tightly. Transfer both pouches to a rimmed baking sheet and place in oven. Roast about 2 hours, until potatoes are soft. Set aside until cool enough to handle.
3. Meanwhile, melt butter in a medium saucepan over medium-low heat. Swirl gently until it starts to turn a pale golden brown and smell nutty. Be careful not to burn it! Immediately transfer to a large bowl and add maple syrup.
4. Peel sweet potatoes and discard skins. Add potatoes to bowl with butter and syrup and stir to combine. Season to taste with salt.
5. Transfer to a serving bowl and top with Savory Rosemary Granola.

Total time: 2 hours 20 minutes
Serves: 8-10

The 2016 Mouthsgiving Menu

Kate's Porchetta Fennel Garlic Dry Rub Turkey + Apple Cider Vinegar Gravy
Josie's Kale Salad With Candied Pecans, Dried Berries And Blue Cheese
Marianne's Brussels Sprouts With Maple Bacon And Chili Granola
Sophie's Sautéed Green Beans With Grainy Mustard And Almonds
Jenny's Mashed Sweet Potatoes With Savory Rosemary Granola
Craig's Sausage And Popcorn Cornbread Stuffing
Nancy's Maple Sugar Cranberry Sauce
Kiernan's Bourbon Smoked Roasted Cauliflower
Ethan's Roasted Carrots And Onions With Shallot Oil
Ayesha's Citrus Almond Cake With Candied Orange Peels

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