Creamy Mashed Sweet Potatoes
User Reviews
5
Creamy Mashed Sweet Potatoes
Description
The Creamy Mashed Sweet Potatoes recipe centers on an extra-large sweet potato microwaved until very tender. The potato is peeled and roughly mashed by hand, maintaining a rustic texture rather than a fully smooth puree. A warmed blend of butter, whole milk, maple syrup, kosher salt, and ground cinnamon is folded into the mash. This creates a creamy and mildly sweet flavor with a hint of warmth from the cinnamon.
The texture is soft and creamy but not perfectly smooth, with small bits of potato remaining. The simple microwaving technique avoids boiling or baking, making this a practical side dish. The maple syrup adds a gentle sweetness balanced by the cinnamon’s spice and the salty butter.
Serve this mash as a comforting accompaniment to roasted meats or as a standalone side. The combination of the natural sweet potato flavor with the warm butter and maple syrup suits fall or winter meals well.
Leftovers can be refrigerated for several days and reheated gently to maintain moisture. For dairy-free options, milk can be replaced with canned coconut milk and butter with coconut oil. For a savory variation, omit the syrup and cinnamon, and consider grated parmesan and garlic powder.
Ingredients
- 1 sweet potato extra-large, unpeeled, washed and dried; 20 ounces
- 3 tablespoons butter unsalted
- 3 tablespoons milk whole
- 1 tablespoon maple syrup
- ⅛ teaspoon kosher salt Diamond Crystal brand
- ⅛ teaspoon ground cinnamon
Instructions
- Pierce the sweet potato with a fork on all sides. Microwave it on high for about 4 minutes per side until it's very tender and the flesh is easily pierced with a fork. Let it stand for 5 minutes until cool enough to handle.
- Meanwhile, in a medium microwave-safe bowl, add the butter, milk, maple syrup, kosher salt, and ground cinnamon. Microwave to heat through, 50-60 seconds. Don’t allow the mixture to boil.
- On a cutting board, use your fingers to peel the cooked sweet potato. Roughly mash it with a fork right on the cutting board, then transfer the mash to the bowl containing the warm butter mixture.
- Keep mixing and mashing with a fork (or a hand masher) until the mash is uniform and smooth, about 1 more minute. It won't be perfectly smooth unless you use a hand mixer or an immersion blender. But I like it a bit rustic. When done mixing, I like to use a rubber spatula to smooth it out.
- Transfer the mash to a serving bowl. Serve immediately.
Notes
- If using smaller sweet potatoes instead of one extra-large, microwave them together until tender, adjusting time accordingly.
- To make a dairy-free version, substitute milk with full-fat canned coconut milk and butter with refined coconut oil to avoid coconut flavor.
- For a savory twist, omit maple syrup and cinnamon and add grated parmesan and garlic powder.
- Use a fork for a rustic texture or an electric mixer for smoother mashed sweet potatoes.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat covered at low power in the microwave.
- This dish can be frozen for up to three months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 202kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 60mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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