Mashed Sweet Potatoes Recipe
News Desk || shiningbd
Look, marshmallow-topped sweet potatoes are fun, but this year, why not let those tasty ‘taters have all the spotlight? Super-starchy sweet potatoes mash just as well as russets, and certainly don’t need to be covered in marshmallows to taste good. When steamed until tender, then mashed with creamy half-and-half and plenty of butter.
Why steam potatoes?
Steaming is the best method when it comes to cooking potatoes gently. Because steaming requires less water than when boiling, the dish will take less time to finish. And of course, most important of all, you won’t lose any of the sweet potatoes’ nutrients during a steam—while vegetables boil, some of the nutrients leak out into the water—then go down the drain!
Can I make vegan mashed sweet potatoes?
Of course! Swap out the half-and-half for canned coconut milk (it’s super creamy and rich, but you could use any unsweetened non-dairy milk) and use your favorite vegan butter or coconut oil instead of regular butter. Maple syrup is already vegan, so you’re good to go. Don’t forget the salt and pepper!
Mashed sweet potatoes are so tasty you might forget to make classic mashed potatoes this year. Good thing sweet potatoes taste great with gravy too!
Tried making these sweet spuds? Let us know how you liked them in the comments below!
6 sweet potatoes, peeled and chopped
3/4 c. half and half (or milk)
4 tbsp. butter
2 tbsp. maple syrup
Freshly ground black pepper
Fresh thyme leaves, for serving
Place potatoes in a large pot and cover with at least 2" of water. Season generously with salt. Bring to a boil and cook until potatoes are very tender, 15 to 25 minutes.
Mash potatoes and add half and half (or milk), butter, and maple syrup. Season with salt and pepper and garnish with thyme leaves.