Whip up some Mashed Sweet Potatoes for an easy and flavorful dish. Freshly peeled sweet potatoes are simmered until tender, then whipped with butter and half and half until fluffy. Season to taste with a little salt, pepper, and thyme for an elegantly simple side.
Mashed sweet potatoes are a visually striking twist on your stereotypical potato dish. This dish is sure to be a hit with a vibrant orange hue and natural sweetness. Plus, it is easy to make, with just a few steps and minimal ingredients.
Why KJ Loves
Mashed Sweet Potatoes
Mashed sweet potatoes are so simple, yet so darn delicious! I love how the natural sweetness of the sweet potatoes shines through in this recipe – plus they are so vibrant on the table!
How to Make Mashed Sweet Potatoes
There are just three simple steps to smooth, fluffy mashed sweet potatoes.
Peel your sweet potatoes before you boil them. (By peeling the potatoes first, you avoid an unwelcome game of hot potato!) Then cut them into 1-inch cubes.
Pro tip: Don’t add potatoes to a pot of boiling water! The starches will break down, and you’ll get mushy overcooked potatoes.
Instead, add the potatoes to a dry pot. Then, fill it up with water and set the pot on the stove to boil for 8-10 minutes on high heat. The sweet potatoes are done when they are tender and can be gently pierced with a fork.
Drain the potatoes and add them back into the pot or a large mixing bowl. Add in the butter, heavy cream, and salt. Then, use a hand mixer or stand mixer to mash the potatoes until fluffy.
You could also try a potato masher, but I personally think these tools are not that great at their job. They make it harder to get the potatoes smooth and creamy.
Serving Mashed Sweet Potatoes
Transfer the mashed sweet potatoes to a serving bowl. Garnish the dish with additional melted butter and freshly chopped thyme leaves.
For a sweet twist, substitute a sprinkle of brown sugar and cinnamon for the thyme.
I love how versatile this side dish is. It’s fancy enough for Christmas dinner but simple enough to go with your typical weekday meal.
Try mashed sweet potatoes with easy beef tenderloin in our holiday menu. Or pair them with…almost anything! The possibilities are endless. I would eat these alongside chicken, steak, seafood, or even topped with roasted veggies.
Some other entrees to pair these with:
Mashed Sweet Potato FAQs:
What size potatoes should I use?
Sweet potatoes come in all shapes and sizes. Try to find four that are medium-sized and similar to each other.
Can these be made in advance?
Yes! Mashed sweet potatoes can be made in advance. You can transfer them to a slow cooker to keep warm. Or, you can make them a day in advance. Simply cover them with foil and reheat them in the oven with a little melted butter on top.
Are yams the same thing as sweet potatoes?
No, they are different. Yams have a tougher skin that looks like tree bark, while sweet potatoes have a thinner, reddish peel. Orange sweet potatoes are the most common type of sweet potato sold at grocery stores. They’re sweeter and softer, which is why we want them for this recipe. (You won’t generally find true yams in your typical supermarket!)
Do I peel sweet potatoes before boiling?
You could peel the sweet potatoes before or after boiling them. But I like to do it in advance—that way, you avoid an unwanted game of hot potato! Plus, then the potatoes are ready to mash up and serve hot—right away!
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