Mashed Sweet Potatoes
User Reviews
5
Mashed Sweet Potatoes
Description
This recipe begins by dicing peeled sweet potatoes into chunks, which are boiled in salted water until fork tender. After thorough draining to remove excess moisture, the potatoes are mashed with butter and warmed half and half or milk added gradually to reach the desired consistency. Seasoning with salt and black pepper balances the natural sweetness of the potatoes. The texture can vary: hand-mashing creates more rustic lumps, while using a mixer or immersion blender yields a smooth finish. A dash of cinnamon can add warmth and depth to the flavor.
These mashed sweet potatoes work well as a comforting side dish accompanying many proteins and vegetables. Their creamy softness provides a pleasant contrast in texture to crisp or roasted mains. The natural sweetness also complements savory and spiced dishes. The recipe emphasizes proper draining and warming liquids to avoid watery or cold mash, ensuring a satisfying mouthfeel.
Sweet potatoes can be baked as an alternative to boiling, roasting at 400°F for about an hour until tender. Using this method alters the flavor profile slightly and may affect texture. Leftovers reheat best warm to maintain creaminess. Adjustments like adding brown sugar can sweeten the mash further if desired.
Ingredients
- 4 pounds sweet potato peeled
- ⅓ cup butter cut into 4 pieces
- ⅓ cup half and half or milk, warmed
- salt to taste
- black pepper to taste
Instructions
- Dice potatoes into 2" chunks.
- Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.
- Drain well and allow to sit in the strainer for a few minutes to make sure all water evaporates.
- Add butter to the potatoes and mash with a potato masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream.
- Season with salt and pepper. Serve hot and top with a dash of cinnamon if desired.
Notes
- For a rustic texture, use a hand masher; for smoother potatoes, use a hand mixer or immersion blender.
- Drain sweet potatoes well after boiling to prevent watery mash.
- Add warm half and half or milk gradually to achieve the preferred consistency.
- A pinch of cinnamon can be added for extra flavor.
- You can bake sweet potatoes instead of boiling by roasting at 400°F for about one hour until fork tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297 | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 196mg | 8% |
| Potassium | 771mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 32560IU | 651% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 77mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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