A creamy and buttery sweet potato mash that's perfect as a side dish.
55 minutes
A creamy and buttery sweet potato mash that's perfect as a side dish.
Sweet Potatoes, peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices
0 lb
Unsalted Butter, cut into 4 pieces
tablespoons
tablespoons
teaspoons
teaspoons
pinches
1. Cook Sweet Potatoes
Place the sweet potato slices into a large saucepan, ensuring they are evenly spread out. Add the butter, heavy cream, sugar, and salt to the pan. Cover the saucepan and cook the mixture over low heat for 35 to 45 minutes. The low heat allows the flavors to meld beautifully while the sweet potatoes soften without burning. You'll know the potatoes are ready when they fall apart easily when poked with a fork.
2. Mash Sweet Potatoes
Once the sweet potatoes are perfectly tender, remove the pan from the heat. Use a potato masher to mash the sweet potatoes directly in the saucepan until you achieve a smooth and velvety consistency. Stir in a pinch of pepper to taste. Serve warm and enjoy.
Add fresh herbs like rosemary, thyme, or sage to the mash. You could also mix in sautéed garlic or onion for additional depth of flavor.
Top your mash with crispy bacon bits, chopped green onions, sour cream, and shredded cheese for a loaded baked potato effect.
Incorporate chipotle peppers in adobo sauce or a dash of cayenne pepper for a smoky, spicy kick.
Mix in curry powder, coconut milk instead of dairy milk, and some lime juice for an Indian-inspired twist.
Stir in crispy bacon bits and a drizzle of maple syrup for a decadent combination of sweet and salty. . Balsamic Glaze
Always taste and adjust seasoning before serving, adding salt, pepper, or a touch of maple syrup or brown sugar for balance.
Opt for firm, blemish-free, darker-skinned sweet potatoes for a naturally sweeter and moister mash.
Use a food mill or potato ricer for smooth texture, be cautious with hand mixers to avoid gluey mash, or use a hand masher for a rustic feel.
Roast sweet potatoes wrapped in foil to concentrate their natural sugars and ease peeling, providing a richer flavor than boiling.
Introduce heavy cream, full-fat yogurt, or sour cream for decadence, or use stock for a lighter version while maintaining creaminess.
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