Mashed Sweet Potato Recipe
These mashed sweet potatoes make a wonderfully delicious alternative to regular mashed potatoes. We blend perfectly cooked sweet potatoes with butter, brown sugar, cinnamon and half and half in order to create the most flavorful sweet potato side dish to go along with just about anything.
Servings: 8 people
Calories: 276kcal
Ingredients
- 3 pounds sweet potatoes washed, peeled, and cut into 1" cubes
- 3 teaspoons salt (divided)
- 1/4 cup butter (plus 2 tablespoons for garnish)
- 1/2 cup half & half
- 1/2 cup dark brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons parsley chopped
Instructions
- Place prepared sweet potatoes in a large pot, add 2 teaspoons of salt, and cover with hot water.
- Bring to a boil, then simmer for 20-30 minutes, or until they are very tender and no longer stick to a fork when poked.
- Once cooked, drain the water then return the sweet potatoes to the pot. Add in the butter, half and half, brown sugar and about 1 teaspoon of salt.
- Mash sweet potatoes with a potato masher or potato ricer, getting out all of the largest chunks and mashing as chunky or smooth as you like. Be sure not to overmix or it will get gummy.
- Scoop the mashed sweet potatoes into a serving dish and finish with a pat of butter and chopped parsley. Enjoy!
Notes
Storing leftovers: store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Reheating: Transfer to a small saucepan and reheat over low-medium, stirring occasionally and adding extra butter or a touch of milk if needed.
Nutrition
Calories: 276kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 268mg | Potassium: 851mg | Fiber: 6g | Sugar: 24g | Vitamin A: 33004IU | Vitamin C: 35mg | Calcium: 95mg | Iron: 1mg