best mashed sweet potato recipe

Caitlin Bensel

Simply put, sweet potato side dishes should be on any good Thanksgiving menu! Creamy potatoes made with russets or Yukon gold usually take the place of the “mash” category, but you can mix it up this year and try this mashed sweet potato. Cooked on the stovetop with just a few added ingredients, these sweet potato mashes are buttery and lightly sweet, like the filling in a sweet potato casserole. This is one of the best sweet potato recipes for any fall or winter dinner party!

How to make mashed sweet potatoes?

This recipe for mashed sweet potatoes is cooked much like Ree Drummond’s favorite creamy mashed potatoes. Sweet potatoes are diced and then boiled until tender. Once drained, they take a sweeter direction than your classic mashed potato. Blended with lots of butter, brown sugar, maple syrup, cinnamon, and black pepper, they’re the perfect balance of spicy and sweet.

Do you peel sweet potatoes before boiling them?

Yes, it is important to peel sweet potatoes before dicing and boiling them. Because the skin no longer remains on the potatoes, it’s a good idea to cut them into large chunks so that the potatoes don’t get waterlogged when boiled. An alternative to this dicing and boiling method is to steam whole potatoes in a steamer basket, then peel them once cooked. This process takes a bit longer and peeling cooked potatoes can be tedious.

Can mashed sweet potatoes be made ahead?

Yes! If you’re not serving these sweet potatoes the day you make them, let them cool slightly, then transfer them to a buttered 13×9-inch baking dish. Cover tightly and refrigerate for up to 3 days. To reheat: Take the casserole out of the refrigerator 30 minutes before cooking. Preheat the oven to 375 degrees. Sprinkle the top of the casserole with 5 to 6 knobs of butter. Cover tightly with aluminum foil. Bake for 50 to 60 minutes or until edges are bubbly and center is piping hot.

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Yields:

10 – 12


portions

Preparation time:

0

hours

15

minutes

Total time:

0

hours

50

minutes

5 pounds

sweet potatoes, peeled and cut into 2-inch pieces

3/4 tsp.

salted butter and more for serving

1/2 tsp.

black pepper, plus more to taste

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  1. Place potatoes in a large saucepan and cover 1 inch with cold water. Lightly season the water with salt. Place the saucepan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15 to 20 minutes. (A fork should slide easily through the potatoes, without the pieces falling apart completely.)
  2. Drain the potatoes in a large colander. Meanwhile, return the dry pan to the stove. Add butter, half and half, brown sugar, maple syrup and cinnamon. Cook over medium heat to melt the butter, whisking frequently.
  3. Return the drained potatoes to the pan. Reduce heat to low and mash and mix well to combine. Season with 1 tbsp. salt and pepper to taste. Cover and keep warm for up to 30 minutes.

A potato masher with small holes yields the smoothest mashed sweet potatoes.

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