Mashed Sweet Potato
This creamy and flavorful mashed sweet potato recipe is a delightful side dish that pairs well with a variety of meals. It’s simple to prepare and offers a nutritious twist on traditional mashed potatoes.
Equipment
- 1 large pot
- 1 colander
- 1 potato masher or hand mixer
- 1 measuring cups
- 1 measuring spoons
- 1 serving bowl
Ingredients
- 2 pounds sweet potatoes, peeled and cubed Approx. 900 grams.
- ¼ cup unsalted butter 60 grams.
- ½ cup milk Can substitute with almond milk or any preferred milk (120 ml).
- 1 teaspoon salt Or to taste (5 grams).
- ½ teaspoon black pepper Or to taste (2 grams).
- ¼ teaspoon ground cinnamon Optional.
- 1 tablespoon maple syrup Optional for sweetness (15 ml).
Instructions
- Begin by peeling and cubing the sweet potatoes. Aim for uniform sizes to ensure even cooking.
- Place the cubed sweet potatoes in a large pot and fill it with enough water to cover the potatoes by at least an inch.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Drain the cooked sweet potatoes in a colander and return them to the pot.
- Add the butter, milk, salt, black pepper, and ground cinnamon (if using) to the potatoes.
- Mash the sweet potatoes using a potato masher or hand mixer until smooth and creamy. Adjust the consistency by adding more milk if needed.
- Taste and adjust seasoning, adding maple syrup for extra sweetness if desired.
- Transfer the mashed sweet potatoes to a serving bowl and serve warm.
Notes
Sweet potatoes can be prepared ahead of time and reheated before serving.
For a creamier texture, use a hand mixer instead of a potato masher.
Feel free to experiment with additional spices or toppings such as chopped pecans or a sprinkle of brown sugar for a festive touch.