Easy Mashed Sweet Potatoes Recipe
User Reviews
5
Easy Mashed Sweet Potatoes Recipe
Description
Easy Mashed Sweet Potatoes Recipe starts with cutting peeled sweet potatoes into cubes, then cooking them gently with butter, heavy cream, salt, pepper, and maple syrup. The low heat cooking softens the potatoes until nearly falling apart, ensuring a creamy mash without the need for extra mashing effort. Adding butter and cream enhances the texture and richness, while the maple syrup adds a mild sweetness that contrasts nicely with the seasoning.
After cooking, mashing the potatoes creates a smooth, velvety dish with a warm, slightly sweet flavor. The pecans sprinkled on top add a refreshing crunch that balances the softness of the potatoes. This recipe fits well alongside roasted meats or as a comforting vegetarian side.
You can prepare the mashed sweet potatoes a day ahead and reheat gently, stirring occasionally to maintain creaminess. Proper storage includes refrigeration in an airtight container for up to two days and freezing for up to two months, with thawing done in the refrigerator. Reheating methods include microwaving with occasional stirring or warming on the stove with added butter to refresh the texture.
Ingredients
- 4 tablespoons butter cut into 4 pieces, unsalted
- 2 tablespoons heavy cream
- 2 pounds sweet potato 3 medium-sized, peeled and cut into small cubes
- 3/4 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon maple syrup
- 2 tablespoons pecans as garnish
Instructions
- Place butter, heavy cream, sweet potatoes, salt and pepper in a medium-sized saucepan. Give it a stir. Drizzle with maple syrup and cover with a lid.
- Cook, stirring occasionally, in low heat until sweet potatoes are soft (almost falling apart), 30 minutes.
- Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
- Place in a bowl or a plate (like I did) and garnish with pecans.
- Serve immediately.
Notes
- Make this mashed sweet potato recipe a day in advance and keep refrigerated in an airtight container until reheating.
- Reheat gently in the microwave, stirring every 30 seconds, or warm on the stovetop with an added tablespoon of butter.
- Store leftovers in the refrigerator for up to 2 days or freeze for up to 2 months after cooling to room temperature.
- Thaw frozen mashed sweet potatoes overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 565mg | 24% |
| Potassium | 764mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 32636IU | 653% |
| Vitamin C | 5mg | 6% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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