Best Mashed Sweet Potatoes Recipe
Caitlin Benzel
Simply put, sweet potato sides are a must-have for any good Thanksgiving meal! Creamy red cabbage or Yukon Gold potatoes usually take the spot in the mashed category, but this year you can mix it up and try these mashed sweet potatoes. Cooked on the stovetop with just a few ingredients, these mashed sweet potatoes are buttery and lightly sweetened, like the filling of a sweet potato casserole. It’s one of the best sweet potato recipes for any fall or winter dinner!
How do you make mashed sweet potatoes?
This mashed sweet potato recipe is made similar to Ree Drummond’s favorite creamy mashed potatoes. Sweet potatoes are diced and then boiled until soft. Once drained, they take on a sweeter direction than your classic mashed potatoes. Blended with lots of butter, brown sugar, maple syrup, cinnamon and black pepper, they’re the perfect balance of tangy and sweet.
Do you peel sweet potatoes before cooking?
Yes, it’s important to peel the sweet potatoes before dicing and cooking. Since the skin will no longer remain on the potatoes, it’s a good idea to cut them into larger chunks so the potatoes don’t get waterlogged while cooking. An alternative to this method of dicing and cooking is to steam whole potatoes in a steamer basket and then peel them after cooking. This process takes a little longer and peeling the cooked potatoes can be tedious.
Can you make mashed sweet potatoes ahead of time?
Yes! If you are not serving these sweet potatoes the day they are made, allow them to cool slightly, then transfer to a buttered 13 x 9 inch casserole dish. Cover tightly and store in the fridge for up to 3 days. To reheat: Take the casserole out of the fridge 30 minutes before baking. Preheat oven to 375 degrees. Brush the top of the casserole with 5 to 6 knobs of butter. Cover tightly with foil. Bake for 50 to 60 minutes or until the edges are blistered and the center is very hot.
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Income:
10 – 12
portions
Preparation time:
0
hours
fifteen
minutes
Total time:
0
hours
50
minutes
Sweet potatoes, peeled and cut into 2-inch pieces
salted butter, plus more for serving
black pepper, plus more to taste
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- Place the potatoes in a large saucepan and cover 1 inch with cold water. Season the water lightly with salt. Place the pot on high heat and bring to a boil. Reduce heat to medium-low and cook until potatoes are tender, 15 to 20 minutes. (A fork should slide easily into the potatoes without the pieces completely falling apart.)
- Drain the potatoes in a large colander. Meanwhile, return the dry pot to the stove. Add the butter, half and half, brown sugar, maple syrup and cinnamon. Melt the butter over medium heat, stirring frequently.
- Put the drained potatoes back into the pot. Reduce the heat to low and puree and mix well to combine. Season with an additional 1 tsp. salt and pepper to taste. Cover and keep warm for up to 30 minutes.
A potato masher with small holes makes for the smoothest mashed sweet potatoes.
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