Mashed Sweet Potatoes 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
- 3 lbs Sweet Potatoes washed, peeled and cut into 1" cubes
- ¼ cup Butter plus a couple tablespoons for garnish on top
- ½ cup Half and Half can substitute heavy cream or milk
- ½ cup Brown Sugar or Maple Syrup
- 1 tsp Salt or to taste
- ¼ tsp Cinnamon
- 2 Tablespoons Parsley chopped, for optional garnish
Wash and peel sweet potatoes and cut into 1" cubes.
Place the 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 the vegetables are very tender and no longer stick to a fork when poked.
Once cooked, drain the water then return vegetables to the pot. Add in the butter, half and half, brown sugar and about 1 teaspoon of salt (more or less, to taste).
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. (Note: you may also use a standing mixer with the whisk attachment, but just 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!
- You can mash the sweet potatoes as smooth or keep as chunky as you'd like.
- Once cooked, the mashed sweet potatoes can be kept warm in a bowl covered with aluminum foil and in a warm oven.
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